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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 can(s) (10 3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup(s) (4 ounces) shredded cheddar cheese |
1 1/2 cup(s) chopped fresh broccoli |
1 cup(s) crushed potato chips |
1 cup(s) cubed fully cooked ham |
1 tablespoon(s) dried minced onion |
1/2 cup(s) milk |
1/4 teaspoon(s) pepper |
1/2 cup(s) shredded part-skim mozzarella cheese |
1 1/4 cup(s) uncooked elbow macaroni |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture.
2. Transfer to a greased 8-inch square baking dish; sprinkle with potato chips. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.
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