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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Modified from recipe 132081 for my frugal family. Super easy and fast! Makes a big pot Ingredients:
24 ounces elbow macaroni |
2 tablespoons margarine |
2 tablespoons oil |
3/4 cup ham, diced finely |
2 medium onions, diced finely |
1 teaspoon thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup milk |
1/2 cup cheddar cheese, shredded |
Directions:
1. Cook noodles according to package instructions.
2. Drain and add butter, making sure to mix to coat.
3. Set aside for now.
4. Add oil to large skillet, heat and add onions, ham and seasonings.
5. Cook until onions become translucent and start to brown slightly.
6. Remove from heat.
7. In a bowl add soups and milk mix well together.
8. Pour into pan with onion and ham mix.
9. When it becomes bubbly add cheese; stir to melt cheese and remove.
10. Add to noodles, mixing well and serve.
11. This is excellent with a side salad and garlic bread to lighten it up.
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