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Ingredients Jump to Instructions ↓

  1. 1 medium carrot, thinly sliced

  2. 2 tablespoons butter or margarine

  3. 1 medium onion, chopped

  4. 1 medium zucchini, sliced

  5. 1 medium yellow summer squash, halved lengthwise and sliced

  6. 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted

  7. 1/3 cup milk

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1 2/3 cups cooked elbow macaroni

  11. 3/4 cup shredded Cheddar cheese

  12. 4 bacon strips, cooked and crumbled

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute carrot in butter for 2 minutes. Add onion; cook and stir 2 minutes longer. Add zucchini and summer squash; cook for 5 minutes or until vegetables are tender.

  2. In a bowl, combine the soup, milk, salt and pepper. Stir into skillet. Add macaroni; heat through. Sprinkle with cheese. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with bacon.

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