4 ounces uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 tablespoon butter or margarine
1 can (12 ounces) pork luncheon meat, cut into cubes
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese
Heat oven to 400 °. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.
Pour into ungreased 1 1/2 quart casserole. Cover; bake 30 minutes. 4 to 5 servings.
Our home testers liked this for its “attractive appearance, nice consistency and delicious flavor.”
© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
I used to make this when my children were little. I’m so glad that I found this recipe again. Even picky eaters will eat this one.
I’ve been searching for this recipe for years. My mom used to make it and I loved it.