1 c. chopped onion
4 tbsp. butter
2 cans cream of chicken soup
1 1/2 c. water
1 tbsp. Worcestershire sauce
1/8 tsp. pepper
6 c. cooked elbow macaroni
4 c. shredded sharp cheese
1 pkg. frozen mixed vegetables, cooked & drained

In saucepan cook onion in butter. Add soup. Gradually blend in water. Stir in remaining ingredients. Heat until cheese melts. Stir often. Garnish with tomato wedges. Makes about 8 servings.