2 c. cooked elbow macaroni
1 tbsp. butter
1 can cream of mushroom soup
1/3 c. water
1 c. cheddar cheese, shredded
1 tbsp. minced onion
Cook elbow macaroni until done and place in a glass casserole dish. In a separate bowl, mix the soup, onion, water and 1/2 of the cheese. Pour the mixture over the macaroni and mix well. top wit the remaining cheese and bake at 350 for 30 minutes or until the cheese is completely melted and cooked through.
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