Macaroni and Cheese

Macaroni Cheese, Ham & Mushroom
Casserole




Servings: 6


Ingredients
• 6 spray low fat cooking oil
• 225 g pasta, uncooked, (8 oz) macaroni or other small pasta
• 295 g Campbells Condensed Classics Cream of Celery Soup, Chicken Soup,
or other low fat brand
• 225 g half-fat cheddar cheese, (8 oz)
• 6 slices of thick cut lean ham (remove all if any fat)
• 175 g Morrison's Pimento Olives in Brine, (6 oz) (canned or in a jar), chopped
• 5 portion Ryvita Original Rye Crispbread, (approx 50g /2oz), crumbled
• Small hand full of fresh basil leaves
• 200 g mushrooms, sliced
• 100 g porcini, hydrated

Instructions
• Preheat oven to Gas Mark 6/200ºC/180ºC fan/400ºF. Spray a 1l (1¾pt) casserole
dish with cooking spray.
• Re-hydrate the porchini mushrooms in warm water for 30 minutes and cut the
ham into slices.
• Fry the mushrooms together in very little oil.
• Cook macaroni in a large pan of boiling water until for half the cooking time on
the packet; drain and transfer to a large bowl. Add the soup, a can of water, cheese,
basil, ham, mushrooms and pimentos; mix well to combine.
• Transfer the mixture to the prepared baking dish and top with cripsbread crumbs.
• Bake, uncovered, until top is golden, about 20 to 25 minutes.
• The water saved from the porcini mushrooms and pasta can be turned into a
mushroom soup..