- COOK TIME
- 40 Min
- READY IN
- 40 Min
Want something that whips up in a hurry? This makes a great meal or a great side dish, from hot dog-comfortable to ham-fancy. (You can leave out the meat if you want.)
What You'll Need:
- 8 ounces elbow macaroni
- 1 can (10-3/4 ounces) condensed cream of mushroom or celery soup
- 1 teaspoon dry mustard
- 1 cup milk
- 1 cup (4 ounces) grated Cheddar cheese
- 1 1/2
cups luncheon meat, cut into 1/2-inch cubes (about 1/2 pound)
cup chopped green bell pepper
- Black pepper to taste
What To Do:
Preheat oven to 325 degrees F.
In a large pot of boiling salted water, cook macaroni just until tender.
Meanwhile, in a medium-sized saucepan, combine the soup, mustard, milk, and cheese. Bring to a simmer, stirring occasionally, and cook just until cheese is melted.
Drain the macaroni and put into a large bowl Add the soup mixture, deli ham, green pepper, and black pepper. Pour into a 1-1/2-quart greased casserole dish.
Bake for 25 to 30 minutes, until bubbly and lightly browned.
I like to slice additional luncheon meat into 1/2-inch strips and arrange on top of casserole before baking. Sometimes I even use hot dogs or ham instead of the luncheon meat.
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