From Mary Carey
Ingredients
6 oz. penne pasta
½ cup chopped onion
1 Tablespoon butter
14 ½ oz can of diced tomatoes with basil, garlic and oregano
15 oz can whole kernel corn, drained
15 oz can cut green beans, drained
10 oz can cream of mushroom soup
2 cups shredded Monterey jack cheese
2 cups diced chicken or ham
Directions
Cook pasta per directions.
Cook onion in butter in 10-inch skillet until tender.
Add tomatoes, corn, green beans and ½ of cheese. Stir in soup. Mix well.
Combine pasta and chicken. Season to taste. Pour into 11 x 8 inch baking dish or casserole dish. Top with remaining cheese. Bake at 350 degrees for 20 minutes or until hot.
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