6 oz. corkscrew macaroni, uncooked
2 tbsp. butter
4 c. sliced zucchini or yellow squash
1/4 c. sliced green onions
1 clove garlic, minced
1/2 tsp. ground cumin
1 (11 oz.) can Campbell's condensed Cheddar cheese soup or sauce
1/2 c. milk
1/2 c. (2 oz.) shredded Cheddar cheese

Cook macaroni according to package directions; drain. In 3-quart saucepan over medium heat, in hot butter, cook squash, green onions, garlic and cumin 5 minutes or until squash is tender crisp, stirring often.

Stir in soup, milk and cheese. Heat until cheese melts. Stir in drained macaroni; heat through. Makes 6 cups or 6 servings.