Ingredients Jump to Instructions ↓

  1. 3/4 cup uncooked elbow macaroni

  2. 1/3 pound bulk Italian sausage

  3. 2 tablespoons chopped onion

  4. 1 tablespoon chopped green pepper

  5. 1/4 cup sliced ripe olives, drained

  6. 2/3 cup condensed cream of mushroom soup, undiluted

  7. 1/4 cup 2% milk

  8. 1/8 teaspoon pepper

  9. 2 ounces process cheese (Velveeta)

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray. In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.


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