| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Side, Dishes | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <tester@shentel.net> on Feb 22, 1998
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