Garden Skillet - cooking recipe

Ingredients

2 c. diced zucchini
1/2 c. chopped onion
1/2 tsp. basil leaves, crushed
2 Tbsp. butter or margarine
1 (11 oz.) can condensed Cheddar cheese soup
3 c. cooked elbow macaroni
2 c. shredded sharp Cheddar cheese
1 (16 oz.) can tomatoes, chopped and well drained
1/2 tsp. prepared mustard

Preparation

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.