Cheese Macaroni and Cheese Soup II Recipe

Directions

Season the top of a 9x13 inch pan with dried oregano; set aside.

In a medium bowl, mix the cream cheese, creamed corn, sharp Cheddar cheese and mozzarella cheese. Crush the pepper in a small bowl and mix the mixture into the cream cheese mixture. Stir evenly until smooth. Place the casserole mixture into the dish.

Bake at 350 degrees F (175 degrees C) for about 45 minutes in the preheated oven. Brush lightly with the olive oil to prevent sticking.

Remove pan from oven and let stand for 5 minutes. Do not allow to cool. While the casserole is marinating, place the cheeses and egg noodles into a large bowl. Slowly pour 1/2 of the marinade into the simmering skillet, stirring well. Place the pepper over the noodles in the pan and gently coat them.

When the casserole is heated, place the cream cheese mixture over the top of the creamed corn and cheese. Bring the rest of the marinade to a simmer and stir that into the cream cheese mixture. Transfer the casserole to the first rack of the oven.

In a medium saucepan, melt the cream cheese mixture over medium heat. When the mixture is hot, pour it all over the softened casserole.

Return pan to oven and place in the preheated oven for 1 1/2 hours, or until the top is golden brown. Carefully remove pan from oven and allow to cool.