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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