Chowder Macaroni Bake

I have a pamphlet from Campbell's Chunky Soups called Quick &Easy Hearty Dishes. Each one features a Campbell's Chunky Soup.

Here's a grand way to please macaroni fans--the addition of Clam Chowder is a bright new idea.

1 can (19 ounces) Campbell's Chunky Clam Chowder Soup
1 1/2 cups cooked elbow macaroni
1 can (about 8  ounces) tomatoes, chopped and drained
1 cup shredder Cheddar cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dry mustard

In a 1 1/2-quart shallow baking dish (10x6x2"), combine soup, macaroni, tomatoes, 1/2 cup Cheddar cheese, Parmesan cheese and dry mustard. Bake at 350 degrees for about 30 minutes or until hot; stir. Top with remaining cheese; heat until cheese melts. Makes about 4 cups.

Well, where should I start. It came together easy. That is about the best thing I can say for the recipe. I had a blonde moment and put in a whole can, 15 ounces, of diced tomatoes. It did nothing for the recipe. I am not a fan of chunky soups, and clam chowder is not even close to one I can stand. I started with low expectations and they were met pretty low.

Big Chubb said it was weird, but still ate it and the leftovers for lunch the next day. Little Chubb wouldn't touch it. I ate a helping to form an opinion.

We will never eat this again, and I do not look forward to the rest of the recipes in this booklet.