1 lb small pasta (macaroni works, but try other fun shapes too!)
3 cans Campbell's Cream of Mushroom soup
1-1/2 cans milk
Dill weed, to taste
Seasoned pepper blend (McCormick's Montreal Steak is good), to taste
1 lb grated cheddar cheese (Tillamook sharp cheddar is the best!)
Cook pasta in salted boiling water. Undercook it, as it will continue cooking in the oven.
Mix together soup, milk, dill weed and pepper blend, bring to simmer over medium heat.
Drain pasta. Layer twice in 13 x 9 lasagne pan in this order: pasta, soup mixture, cheese.
Bake in 375F oven for 30-35 minutes until the top is starting to brown & bubble.
Remove from oven and enjoy. I dare you to just eat one serving!!