Macaroni and Cheese Casserole
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.
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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