 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
At her home in Fort Myers, Florida, Beulah Johnston jazzes up macaroni with ham, cheese and mushrooms to make this family-pleasing fare. Sprinkle servings with chopped cashews, if you'd like. she adds. Ingredients:
2 cups uncooked elbow macaroni |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2/3 cup milk |
2 cups (8 ounces) shredded cheddar cheese |
2 cups cubed fully cooked ham |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 jar (2 ounces) diced pimientos, drained |
Directions:
1. Cook the macaroni according to package directions. Meanwhile, in a large saucepan, whisk soup and milk; stir in cheese. Cook and stir over medium heat until cheese is melted. Drain macaroni; add to the pan. Stir in the ham, mushrooms and pimientos; heat through. Yield: 4 servings.
|
|