88 All-Time Best Dinner Recipes

Today I made this delicious casserole, but I only had a can of cheddar cheese soup, so instead of adding a full soup can of milk, I added a half can of milk, plus a half can of a mild salsa, which worked well in this dish. I also used shredded Mexican cheese in place of sharp cheddar, and I topped the casserole with 3 Tablespoons of breadcrumbs. My review posted on April 26, 2011: This was pretty good, but even bettter when reheated the next day. I had to use a can of Campbell's Fiesta Nacho Cheese Soup in place of the other, as Campbell's no longer makes the Southwest-Style Pepper Jack Soup, plus I used 2-(5-oz.) cans of albacore tuna, since you can no longer find the 12-ounce cans. Since there was so much liquid to make this dish, I ended up adding 2-1/2 cups of macaroni (which I used rotini). I did not add any salt, but did add 1/4 teaspoon of McCormick's Hot Shot! Seasoning in place of the pepper (it's a blend of black pepper & red pepper). I found I had to bake the casserole a bit longer (for 35 minutes). Next time I may bake it at 375 instead of 350, so the topping/the breadcrumbs, will brown up a bit more.

I used 2% milk instead of chicken bouillon and used heavy cream.

I have finally found out why I messed up several times trying to make this. It was the peanut butter. Now I am making the absolute best version of this fudge I have ever made. It is so smooth and creamy that I could eat all of it and die happy. ??