Meat-Macaroni Supper

• 2 Tbsp. butter
• 1/2 c. chopped onion
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1 (8 oz.) can tomatoes, cut up
• 1/4 tsp. dried thyme
• dash of pepper
• 1 c. elbow macaroni
• 1 (12 oz.) can luncheon meat
• 1/4 c. chopped green pepper
• 1/4 c. shredded process American cheese

1. In medium skillet, melt butter; cook onion in butter until tender but not brown.
2. Stir in soup, tomatoes, cut up, dried thyme, crushed, and a dash of pepper.
3. Add elbow macaroni, cooked and drained, luncheon meat, cut in 1 x 1/2-inch strips, and green pepper.
4. Turn into 1 1/2 quart casserole.
5. Top with shredded process American cheese.
6. Bake, uncovered, at 350u0b0 for 35 to 40 minutes.
7. Serves 4 to 6.

butter, onion, condensed cream, tomatoes, thyme, pepper, elbow macaroni, luncheon meat, green pepper, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413921 (may not work)