| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Easy, Pasta |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped sweet red pepper |
| 2 |
tb |
Chopped onion |
| 1 |
cn |
(10 3/4 oz.) condensed cheddar cheese soup, undiluted |
| 1 |
c |
Milk |
| 1 |
pk |
(16 oz.) miniature smoked sausage links |
| 8 |
oz |
Process American cheese, cut into 1/2 inch cubes |
| 1 |
c |
Frozen peas |
| 4 |
c |
Cooked elbow macaroni |
INSTRUCTIONS
In a nonstick skillet, saute red pepper and onion until tender. Combine
soup and milk; stir into skillet. Add sausage, cheese and peas. Reduce
heat; simmer, uncovered, for 5 - 10 minutes or until the cheese is melted,
stirring occasionally. Add the macaroni; cook 5-10 minutes longer or until
heated through. Yield: 6-8 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Quick Cooking
Posted to MM-Recipes Digest V4 #3 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 11, 1999
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