Submitted by Barbara Groskopf, Hartman, Ark.


• 1 C elbow macaroni

• 2 Tbsp butter

• 1/4 C chopped onion

• 1 can mushroom soup

• 1 C water

• 1 C grated cheese

• 1 tsp mustard

• 6 wieners, cut into 1-inch pieces


Cook macaroni in salted water until tender. Drain. Melt butter in skillet and add onion. Cook, stirring constantly until onion is clear but not browned. Add soup, cheese, water and mustard. Blend well. Add macaroni and wieners. Place mixture in a covered casserole. Finish cooking in 350-degree oven for about 20 minutes.


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