I wasn't a big fan of this recipe. I think I could have used less than half the mayo called for in the recipe. I probably used about 3/4 cup of light mayo and felt sick from eating it (I generally eat pretty healthy and almost never eat mayo but made this for my boyfriend). My boyfriend loves mayo and thought it was really good so I'll probably make it for him again.
Macaroni-Mushroom Bake
Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield: 5 servings
Recipe from
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
Preparation
- 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.
Macaroni-Mushroom Bake Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
More Recipes for Side Dishes/Vegetables
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Creamy Four-Cheese Macaroni
Cooking Light -
Four-Cheese Macaroni
Southern Living -
Golden Macaroni & Cheese
Gooseberry Patch
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