2 c. diced zucchini squash
1/2 c. chopped onion
1/2 c. basil leaves, crushed
2 tbsp. butter
1 can cheddar cheese soup
3 c. cooked elbow macaroni
2 c. shredded sharp cheddar cheese
1 can (16 oz.) tomatoes, chopped & well drained
1/2 tsp. prepared mustard

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