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

In skillet cook zucchini and onion with basil in butter until tender. Add remaining ingredients. Heat until cheese melts; stir occasionally. Makes about 5 1/2 cups.