- 1 medium carrot, thinly sliced
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 1 medium zucchini, sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 2/3 cups cooked elbow macaroni
- 3/4 cup shredded Cheddar cheese
- 4 bacon strips, cooked and crumbled
- In a large skillet, saute carrot in butter for 2 minutes. Add onion; cook and stir 2 minutes longer. Add zucchini and summer squash; cook for 5 minutes or until vegetables are tender.
- In a bowl, combine the soup, milk, salt and pepper. Stir into skillet. Add macaroni; heat through. Sprinkle with cheese. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with bacon.