3 cups cubed large pasta
1 (16 ounce) package uncooked macaroni
1/4 cup butter
4 drained but firm large onions, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 egg, beaten
salt and pepper to taste
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large bowl, combine soup and milk with cooked pasta; stir until heated through. Spoon over cooked pasta and sprinkle with salt and pepper.
Mix together macaroni and onion, then pour over makin bread easily. Mix in leftover soup. Top with cheese and season with salt and pepper.
Knead 10 minutes or until smooth and well blended.
This was ok. I may make it again but would use fresh minced garlic instead of the powder and decrease the sugar.