Quick Ham Tetrazzini

Ingredients

• 1 (16 ounce) package elbow macaroni
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup diced ham
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded Cheddar cheese
• Salt and ground black pepper to taste
• 1 cup frozen peas (optional)

Directions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Heat olive oil in a large saucepan over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add diced ham; cook and stir until ham pieces are slightly browned, about 5 more minutes. Stir cream of mushroom soup and milk into ham and onion, stirring until smoothly combined. Mix in Cheddar cheese, salt, black pepper, and peas. Simmer until thickened, about 5 more minutes.

Toss cooked macaroni into ham mixture and serve.