Macaroni Sausage Supper

• 3/4 cup uncooked elbow macaroni
• 1/3 pound bulk Italian sausage
• 2 tablespoons chopped onion
• 1 tablespoon chopped green pepper
• 1/4 cup sliced ripe olives, drained
• 2/3 cup condensed cream of mushroom soup, undiluted
• 1/4 cup 2% milk
• 1/8 teaspoon pepper
• 2 ounces process cheese (Velveeta)

1. 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.
2. Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
3. In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture.
4. Bake, uncovered, at 375u0b0 for 20-25 minutes or until heated through.

elbow macaroni, italian sausage, onion, green pepper, olives, condensed cream, milk, pepper, process cheese

Taken from www.tasteofhome.com/recipes/macaroni-sausage-supper/ (may not work)