- 8 ounces elbow macaroni, cooked
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 1 (4-ounce) can sliced mushrooms, drained
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1 cup round buttery cracker crumbs
How to Make It
Combine first 7 ingredients. Pour into a lightly greased 2-quart baking dish; top with cracker crumbs.
Bake, covered, at 350° for 20 minutes. Uncover and bake 10 minutes.