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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a delicious recipe from Betty Crockers recipe card library from 1971. Posting here for a request. This is a flavorfull recipe that is inexpensive and quick to make. A delicious blend of cream of mushroom soup, Ketchup and cheese. My family loves this dish when I make it. Ingredients:
4 ounces corkscrew macaroni (uncooked) |
1/2 cup onion (finely chopped) |
1/3 cup green pepper (chopped) |
1 tablespoon butter |
1 (12 ounce) can spam (cut into cubes) |
1 (10 1/2 ounce) can campbell's cream of mushroom soup |
1/2 cup ketchup |
1/3 cup shredded cheddar cheese |
salt (optional) |
pepper (optional) |
Directions:
1. Heat oven to 400 F
2. Cook pasta as directed on package and drain.
3. In large skillet, cook and stir onion and green pepper in butter until onion is tender.
4. Stir in macaroni and remaining ingredients.
5. Pour into ungreased 1 1/2 quart casserole and cover. Bake 30 minutes.
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