1 can cream of mushroom soup (10.5 oz)

1 1/2 c small pasta of choice

3/4 can milk (fill the soup can about 3/4)

2-3 slices of American cheese

1 handful of shredded cheddar cheese

3-4 slice bacon, chopped

3/4 c sliced mushrooms

Preheat the oven to 350°F.

Cook bacon in a skillet until brown and just crispy. Drain on paper towels.

In the same pan as the drippings, saute the mushrooms until soft.

Cook pasta according to package directions; drain.

In a medium saucepan, combine soup, milk, and cheese.

Add bacon and mushrooms. Stir until warmed through and the cheese is melted.

Add pasta.

Pour into a casserole dish. Bake in preheated oven for 30 minutes