|Elbow macaroni||8 Ounce, uncooked (2 Cups)|
|Condensed asparagus soup||10 3⁄4 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Grated cheddar cheese||3 Ounce (3/4 Cup)|
|Instant minced onion||1 Tablespoon|
|Parsley flakes||1 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Stuffed green olives||6 , sliced|
|Hard cooked eggs||4 , sliced|
Cook macaroni according to package directions; drain.
Combine soup and milk in large saucepan; stir over low heat until well blended.
Add cheese and stir until melted.
Add onion, parsley, mustard and olives; blend well.
Add macaroni and egg slices; heat to serving temperature.
Serve over buttered toast triangles or English muffins.
Garnish with stuffed green olive slices, if desired.