Macaroni CasseroleHere's a nice twist on one of the old comfort foods with the addition of vegetables.
2- 8 oz pkgs elbow macaroni
2- 10 3/4 oz cans cream of mushroom soup
1 1/2 lbs sharp cheddar cheese, grated
1/2 C margarine
2 lg green peppers, chopped
2- 4 oz jars pimento, chopped
2- 8 oz cans water chestnuts, drained and sliced
2- 4 oz cans button mushrooms, drained
Cook and drain macaroni. Stir soup and cheese (reserve some for topping) into warm macaroni. Saute onions and peppers in margarine. Add sauteed vegetables along with remaining ingredients to macaroni mixture. Place in casserole dish and sprinkle with remaining cheese and bake, uncovered, at 350° for 30 minutes or until bubbly.
Servings: 12-16Submitted by Alicia Adams
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