1/4 c. butter
1/2 c. diced green pepper
1/3 c. chopped onion
1 can (10 3/4 oz.) condensed soup
3/4 c. milk
2 c. cubed cooked meat
3/4 c. shredded cheese
1/4 c. diced pimento
Accompaniment

Combine any items from columns below:

SOUP:

Cream of chicken
Cream of asparagus
Cream of mushroom
Cream of celery

MEAT:

Chicken
Ham
Turkey
Kielbasa

CHEESE:

Swis s
Cheddar
Muenster
American

ACCOM PANIMENT:

Shredded zucchini, cooked and drained
Baked potatoes, split
Cooked spaghetti squash (see Tip below)
Biscuits, split

1. In 10 inch skillet over medium heat, in hot butter, cook green pepper and onion until tender, stirring occasionally. Stir in soup and milk; blend well. Stir in meat, cheese and pimento. Cook 5 minutes more or until heated through.

2. Arrange accompaniment on serving platter. Serve sauce over accompaniment. Makes about 3 1/2 cups sauce, 6 servings.

To microwave: Use ingredients as above but use only 2 tablespoons butter. In 2 quart microwave-safe casserole, combine only 2 tablespoons butter, green pepper and onion; cover. Microwave on HIGH 2 to 3 minutes until vegetables are tender. Stir in soup and milk; blend well. Stir in meat, cheese and pimento; cover. Microwave on HIGH 7 to 9 minutes until heated through, stirring occasionally. Serve as above.

Tip: To cook spaghetti squash: Halve squash lengthwise; remove seeds and stringy portions. In 10 inch skillet, place squash halves cut side up. Add 1 inch water. Over medium heat, heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until fork-tender. Drain. With fork, scrape spaghetti-like strands from squash shell; place on serving platter. Discard shells.