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    Macaroni and Cheese Casserole

    Source of Recipe


    7 ounces elbow macaroni
    1 can condensed cream of mushroom soup
    2 cups shredded Cheddar cheese
    1 1/2 cups crushed rich round crackers
    6 oz can sliced mushrooms, drained
    3/4 cup milk
    1/4 cup chopped onion
    1/4 cup chopped green bell pepper
    1/4 cup chopped pimento
    2 hard-cooked eggs, cut into wedges

    Cook elbow macaroni according to package directions. Drain well.
    Combine soup, shredded cheddar cheese, 1 cup of the crushed rich
    round crackers, sliced mushrooms, milk, onion, green bell pepper,
    and pimento. Stir in cooked macaroni. Turn mixture into a 2-quart
    casserole. Sprinkle with the remaining 1/2 cup crushed crackers.
    Bake in a 325 degree oven for 50 to 60 minutes or till hot. Top
    with hard-cooked eggs.




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