Ingredients
3/4 cup uncooked elbow macaroni1/3 pound bulk Italian sausage2 tablespoons chopped onion1 tablespoon chopped green pepper1/4 cup sliced ripe olives, drained2/3 cup condensed cream of mushroom soup, undiluted1/4 cup 2% milk1/8 teaspoon pepper2 ounces process cheese (Velveeta)
Preparation
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.
