Macaroni-and-Cheese Bake

Recipe from


Ingredients

1 cup uncooked elbow macaroni
1 cup (4 ounces) shredded Cheddar cheese
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (2-ounce) jar diced pimiento, undrained
1/2 cup mayonnaise
1/2 cup milk
2 cups chopped cooked chicken or turkey
1/2 cup Italian-seasoned breadcrumbs

Preparation

Cook pasta according to package directions; drain.

Stir together pasta, cheese, and next 7 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish.

Bake at 350° for 15 minutes. Sprinkle with breadcrumbs; bake 10 more minutes or until golden.

Note: Recipe may be doubled. Freeze up to 3 months; thaw in refrigerator, and bake as directed.

Note:

February 2001