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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came up with this colorful stovetop dinner on a day I needed to get supper together in a jiffy, says Vicky Hartel, Caledonia, Wisconsin, a busy mother of three. I save time by cooking the broccoli along with the macaroni. Ingredients:
2 cups uncooked elbow macaroni |
3 cups frozen chopped broccoli, thawed |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup milk |
1 tablespoon butter |
1/2 teaspoon ground nutmeg |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
2 cups cubed fully cooked ham |
grated parmesan cheese, optional |
Directions:
1. In a large saucepan, cook macaroni in boiling water for 5 minutes. Add broccoli; return to a boil. Cook for 2-3 minutes or until macaroni is tender; drain. Return to the pan. Combine soup, milk, butter, nutmeg, garlic powder and pepper; add to macaroni mixture with ham. mix well; heat through. Garnish with Parmesan cheese if desired. Yield: 4-6 servings.
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