Yield: 6 Servings
|8 ounces||Elbow Macaroni|
|1 can||Mushroom Soup|
|1 cup||Mushrooms; Chopped|
|3 tablespoons||Butter or Margarine|
|¼ cup||Pimentos; Diced|
|¼ cup||Onion; Diced|
|1 pounds||Sharp Cheddar Cheese; Grated|
|Crumbled Cheese Crackers|
Cook macaroni and drain. Set aside. Saute pimentos and onions in 3 Tablespoons of butter in large skillet. Add remaining ingredients (except cheese crackers).
Place mixture in greased casserole dish. Top with cheese crackers. Bake at 300 degrees for 25 minutes.
Recipe by: Cooking With The Skins Posted to recipelu-digest by Donna Tester <tester@...> on Feb 22, 1998