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1 (8 oz.) pkg. seashell macaroni
1/4 c. chopped onion
1 (2 oz.) jar diced pimento, drained
1 Tbsp. butter or margarine, melted
2 c. (8 oz.) shredded Cheddar cheese
1 (10 1/4 oz.) can cream of mushroom soup (undiluted)
1/2 c. mayo
1 (2 1/2 oz.) jar sliced mushrooms, drained

Cook macaroni as directed on package; drain. Sauté onion
and pimento in butter until onion is crisp-tender.

Combine macaroni, onion mixture and remaining ingredients; mix
well. Spoon into a lightly greased 2-quart shallow casserole. Bake
at 350 degrees for 30 minutes. Yields 6 servings.

This is easy for a busy day.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.