1 c. chopped onion
2 tbsp. cooking oil
3 c. water
8 oz. elbow macaroni
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 c. milk
1 tbsp. dry mustard
1 lb. ham slice cut in 2x1/4" strips
2 c. shredded Cheddar cheese
1 (10 oz.) frozen peas, thawed
10 cherry tomatoes, halved

Saute onion in hot oil for 2 minutes. Add water to onion; cover and bring to boil. Add macaroni; cover and cook 10 minutes, stirring occasionally or until water is absorbed.

Combine soup and milk. Blend in mustard. Stir soup mixture into macaroni. Add ham, cheese and peas. Cover and cook 5 minutes, stirring frequently. Garnish with tomatoes. Serves 6.