Time
prep 0:20
total 0:55
Ingredients
| 8 oz. | elbow macaroni | | 1 can | condensed cheddar cheese soup | | 1/4 cup | each minced onion and green pepper (optional) | | 3 | eggs | | 1 tsp. | each oregano and sweet basil leaves | | 1/2 tsp. | garlic powder | | 1-1/2 tbsp. | sugar | | 1 can (1 lb.) | tomato sauce | | 12 oz. | shredded mozzarella cheese | | Sliced pepperoni |
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Instructions
Cook macaroni according to package, drain thoroughly. Combine with soup, onions, peppers, and eggs. Spread in greased 9x13-inch pan. Bake at 350°F for 25 minutes. Add seasonings to sauce; pour over macaroni and spread evenly. Sprinkle cheese on top and then top with pepperoni slices. Bake 10 minutes longer.
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