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.
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