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    Creamy ham macaroni

    Source of Recipe

    QC Issue

    List of Ingredients

    2 cups uncooked elbow macaroni

    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

    2/3 cup milk

    2 cups (8 ounces) shredded cheddar cheese

    2 cups cubed fully cooked ham

    1 jar (4-1/2 ounces) sliced mushrooms, drained

    1 jar (2 ounces) diced pimientos, drained

    (I Omit the mushrooms and the pimentos)


    Cook the macaroni according to package directions. Meanwhile, in a large saucepan, whisk soup and milk; stir in cheese. Cook and stir over medium heat until cheese is melted. Drain macaroni; add to the pan. Stir in the ham, mushrooms and pimientos; heat through. Yield: 4 servings.




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