Oyster Macaroni and Cheese Recipe

• 1½ cups Seashell Pasta
• 1 tbsp Vegetable Oil
• ½ cup Green Bell Pepper (chopped)
• 1/3 cup Green Onion (chopped)
• 1 (10.75 oz) can condensed Cheddar Cheese Soup
• 1 (10 oz) jar Oysters (drained and cut into thirds)
• 1 tsp Salt (optional)
• 1 tbsp Mustard
• 2 cups Cheddar Cheese (shredded sharp)
• Water (as required)

• Preheat oven to 350 °F (175 °C).
• Pour enough water to cook seashell pasta in a saucepan and boil it.
• Add the pasta to the water and cook for about 7 minutes till it turns tender. Drain and keep aside.
• Place a skillet on medium heat and heat vegetable oil.
• Add green bell pepper and green onion. Sauté and cook till tender.
• Add cheese soup, salt and mustard. Stir well.
• Add pasta and oysters. Mix well.
• Place half the oyster mixture into a 2 quart casserole dish.
• Spread half of the Cheddar cheese.
• Add the remaining oyster mixture and cheese.
• Cover the dish with aluminum foil and bake the preparation for 15 minutes.
• Remove the foil and bake for additional 20 minutes till it is hot and bubbly.