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Macaroni-Mushroom Bake

Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield 5 servings

Ingredients

  • 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

  1. Combine first 7 ingredients. Pour into a lightly greased 2-quart baking dish; top with cracker crumbs.

  2. Bake, covered, at 350° for 20 minutes. Uncover and bake 10 minutes.