Meat And Macaroni Supper
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, melted|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Elbow macaroni||3 1⁄2 Ounce, cooked, drained (1/2 Of 7 Ounce Package, 1 Cup)|
|Canned luncheon meat||12 Ounce, cut in 1 x 1/2-inch strips (1 Can)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Shredded process american cheese||1⁄4 Cup (4 tbs)|
In medium skillet, cook onion in butter till tender, but not brown.
Stir in the soup, tomatoes, thyme, and dash pepper.
Add the cooked macaroni, luncheon meat, and green pepper.
Spoon into 1 1/2-quart casserole.
Top with shredded cheese.
Bake, uncovered, in moderate oven (350°) for 35 to 40 minutes or till heated through.