What you need:

  • 11/2 c uncooked elbow macaroni, cooked and drained
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1/4 c butter
  • 11/2 c cheddar cheese
  • 103/4 oz can tomato soup
  • 1 T Worcestershire sauce
  • 1/8 t black pepper
  • 1/4 t salt

What you do:

  • Melt butter in a medium saucepan.  Add green pepper, onion
    and Worcestershire sauce and saute until vegetables are
    tender, but still crisp.  Add tomato soup, macaroni, salt and
    pepper and mix until well combined.
  • Spray a 1-2 quart casserole dish with non-stick spray.  Add
    macaroni mixture to casserole dish and top with cheddar
    cheese.  Bake, uncovered, in a preheated 400 degree oven for
    20 - 25 minutes, or until cheese is melted and golden brown.
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Italian Macaroni and Cheese
Easy Breezy Recipes