I made meatloaf to go with my Shells and Cheese casserole. As a joke, I took a photo of my meal next to the picture on the box. Personally, I think my meal photo looks much more appetizing.
Shells and Cheese Casserole
1 (24 oz.) box Velveeta Shells and Cheese1 (10 oz.) can cream of mushroom soup
1 (12 oz.) package frozen corn, thawed
1 (14.5 oz.) can diced tomatoes, drained
½ cup diced onion
½ tsp ground black pepper
¾ cup crumbled bacon
Prepare Velveeta Shells and Cheese according to package directions.
Preheat oven to 350F; grease 3 quart baking dish with butter.
In a large bowl, mix remaining ingredients, except bacon, with the prepared shells and cheese. Spread evenly into butter baking dish; sprinkle bacon over top.
Bake for 30-40 minutes; top will be browned and firm to touch.
Remove from oven and let rest for 10 minutes before serving.
Makes 8 servings.