#1414 - Tomato and Cheese Macaroni

(by Aunt Janie [McNevich] Baronowski)

1 - 10.75oz. can Campbell's tomato soup
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup chopped parsley
4 cups cooked macaroni (according to box directions)
2 slices buttered bread

In a large saucepan over low heat add tomato soup and milk--stir. Add shredded cheddar cheese--stir and heat on low until cheese melts. Add chopped parsley--stir. Add cooked macaroni--stir. Pour the whole mixture into a buttered 2 quart casserole dish. Break buttered bread into bite sized pieces and spread them over the top of the casserole. Bake at 400 degrees for 20 minutes or until bread pieces are browned.