4 oz. mushrooms
1 tspn. butter or oil
1 oz. macaroni
16 oz. tin mushroom soup
Method: Wash and slice mushrooms. Fry gently in butter. Reserve juices in pan. Cook macaroni until tender. Heat soup, but do not boil. Drain macaroni. Stir in mushrooms and oil or butter they were cooked in. Add soup and serve piping hot with grated cheese.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.20.