Garden Skillet

When I was 19 and 20, I traveled around giving motivational school assemblies. After visiting my sister, Melinda's, school, her 4th grade class put together a cookbook and autographed it for a thank you. This recipe is from one of the kids in that class.

Garden Skillet
(Lesley Staggie)

2 cups diced zucchini squash
1/2 cup chopped onion
1/2 teaspoon basil leaves, crushed
2 tablespoons butter or margarine
1 can Campbell's Cheddar Cheese Soup
3 cups cooked elbow macaroni
2 cups shredded sharp Cheddar Cheese
1 can (about 16 ounces) tomatoes, chopped and well drained
1/2 teaspoon prepared mustard

In skillet, cook zucchini and onion with basil in butter until tender. Add remaining ingredients. Heat until cheese melts; stir occasionally.

Makes about 5 1/2 cups.

(Photo: My sister, Melinda.)