Ham Casserole With Macaroni & Cheese Jan Peterson

1 ½ cups uncooked elbow macaroni 2 Tbsp. butter

¼ cup finely chopped onion 4 oz. Mushrooms, sliced

2 Tbsp. chopped green pepper

2 Tbsp. pimiento-stuffed olives

1 cup Sharp shredded Cheddar cheese 1 cup sour cream

1 tsp. seasoned salt 1 tsp. pepper

1 ½ cups diced cooked ham 1/4 cup milk

1 cup soft bread crumbs, tossed with a few teaspoons melted butter.

Cook and drain macaroni, following package directions; place in a large mixing bowl. In large skillet, melt butter over medium low heat. Add chopped onion mushrooms and green pepper. Cook, stirring frequently for 3 to 4 minutes or until onion is softened and mushrooms are browned. Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, ham and milk; stir gently to mix thoroughly. Transfer to a shallow 1 ½ quart baking dish. Sprinkle buttered bread crumbs over the top of casserole; bake at 350° for 25 to 35 minutes, or until ham casserole is bubbly and breadcrumbs are lightly browned.