What the hell is going on with Kraft Dinner these days?
When I was growing up, there were two kinds: original and spiral. Nowadays, you can get Extra Creamy, White Cheddar, Whole Wheat, Flax Omega-3, High Fibre, Three Cheese, Alfredo, and even KD made from cauliflower.
If there's one thing cakers don't deal well with, it's variety. So don’t even think about making this dish with anything other than KD original. As my grandmother once said, “To gild refined gold, to paint the lily, to throw a perfume on the violet, to smooth the ice, or add another hue unto the rainbow, or with taper-light to seek the beauteous eye of heaven to garnish, is wasteful and ridiculous excess.”
True dat, granny.
1 package Kraft Dinner
1 can Cream of Mushroom soup
¼ cup milk
½ cup canned sliced mushrooms (I used the whole can)
1 cup hot, cooked peas
Heat over to 350°. Prepare Kraft Dinner as directed on package. Add soup and milk and combine thoroughly. Fold in mushrooms and peas. Place in casserole dish. Bake for 20 minutes.
Source: Church of the Hosannas Centennial Cookbook, Hyde Park, ON