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.