no this is not needed. BUT you have to be careful when cooking the pasta, it needs to be al dente and not overcooked. You have already plenty liquid ingredients here but every store bought condensed soup is different and thickness may vary. If you want to add water, use a larger casserole dish. Pasta will keep absorbing the sauce as it cools so it is better to eat it right away.

Hi Meg! Half and half is simply a mixture of equal parts whole milk and cream.

Could you explain please, half and half what? The recipe looks good, thanks Meg Kelly

I only used condensed tomato soup as that's all i had.
Have to say though.. the next day it had soaked into the pasta quite a bit so it was much less liquidy.

hi Kitt! What condensed sous did you use?

Made this tonight and it was very soupy. Not sure what I did wrong. Tasted great though!

it's 3/4 cups. But I remeasured in ML and it is actually 170-177ml, thank you!

hi TC! I used 8 x 11 casserole but in the blog post, I did recommend larger one. I did not cover mine. You say the sauce was thick, there can be a couple of reasons. I think it will depend on the canned soups used, if the amount of pasta was correct and the pasta not overcooked. Pasta dishes are actually simple but they do absorb a looot of sauce, especially when overcooked. Hope this helps 🙂