Recipe - Macaroni Casserole

16 ounce Elbow Macaroni
2 cn Cream of Mushroom Soup;
Undiluted
1 One half pound Sharp Cheese; Grated
One half cup Butter
2 lg Green Peppers; Chopped
2 lg Onions; Chopped
8 ounce Pimientos; Chopped
8 ounce Water Chestnuts; Drained and
Sliced
8 ounce 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 recipeludigest by Donna Tester tester@shentel.net on Feb 22,
1998