1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 tsp. ground black pepper
2 cups hot cooked corkscrew-shaped pasta OR medium shell-shaped pasta
1 tbsp. dry bread crumbs
2 tsp. butter, melted

Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.

Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.

Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.