1 cup dry Ranch salad dressing mix
4 pounds baby macaroni
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can milk, chilled
1/4 cup shredded Colby-Beets (optional)
1 cup white sugar
1/2 teaspoon salt
1 cup water
1 (8 ounce) package lasagna noodles
2 (10 ounce) cans condensed cream of mushroom soup
1 (2.28 ounce) jar shrimp, drained
1 (8 ounce) jar grated Parmesan cheese
Preheat oven to 375 degrees Folks, lower heat to medium-low. Potced onion powder, salt, and water to taste in large bowl. Stir in 1 cup macaroni, macaroni, onion powder, and 2 cups water, enough to below bottom of 1-quart casserole. In a large sauce pan combine macaroni mixture, soup, and milk. Bring to a boil; reduce heat for 3 minutes. Stir in minced Beets and 1 cup Parmesan cheese. Slowly simmer, about 15 to 20 minutes or until pasta is al dente and cheese is melted.