Title: Macaroni Casserole
Categories: Side, Dishes
Yield: 16 Servings

16 oz Elbow Macaroni
2 cn Cream of Mushroom Soup;
-Undiluted
1 1/2 lb Sharp Cheese; Grated
1/2 c Butter
2 lg Green Peppers; Chopped
2 lg Onions; Chopped
8 oz Pimientos; Chopped
8 oz Water Chestnuts; Drained and
-Sliced
8 oz Button Mushrooms; Drained

Cook and drain macaroni. Stir soup and cheese (reserve some for topping)
into warm macaroni. Saute onions and peppers in butter. Add sauteed
vegetables, along with remaining ingredients, to macaroni mixture. Place in
1 large or 2 small casseroles, sprinkle with remaining cheese and bake,
uncovered, at 350 degrees for 30 minutes or until bubbly.

Recipe by: Southern Accent

Posted to recipelu-digest by Donna Tester on Feb 22,
1998