Macaroni Pete

Ingredients:

• 1 box elbow macaroni (1 lb.)
• 2 cans vegetable beef soup (beef included)
• 1/4 cup butter
• 1 tsp. salt

Directions:

Cook macaroni in salted water in saucepan, when done drain well and put back into saucepan. Add soup, butter, and salt. Stir well and serve. We like it even better warmed up as it tends to get tackier or thicker. Enjoy!

Source: I got this recipe from my late mother-in-law Edna Berry Schwab.

By Nora from Lock Haven, PA