Baked Macaroni Casserole


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Baked Macaroni Casserole
serves 10-12

3 C elbow macaroni
1 can condensed cream of mushroom soup
1 can cream of celery soup
1/4 C chopped pimiento
1/4 C chopped green bell pepper
1/4 C chopped onion
1 C mayonnaise
1 3/4 C grated sharp white cheddar cheese (we use Cracker Barrel)
butter cracker crumbs (Ritz or Townhouse)
Cold butter

Cook macaroni until al dente. Drain and rinse with warm water.

Mix soups, pimiento, peppers, onion, and mayonnaise.

Put a later of macaroni a large baking dish, cover with some cheese, then some of the soup and veggie mixture. Repeat several times until all ingredients are used. Top with cracker crumbs and dot with chilled, cut up butter pads.

Bake in a preheated 350 degree oven for 20 minutes.