Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 package elbow macaroni
- 2 cans cream of chicken soup
- 1/3 cup chopped onion
- 3 tablespoons pimento
- 3 tablespoons margarine
- 4 hard boiled eggs, diced
- 2 cups edam or cheddar cheece diced or grated ( I used cheddar, grated)
- 1 4-ounce can sliced mushrooms ( I didn't use that)
Preparation:
Cook macaroni as directed on package, omitting salt. Drain. Combine soup, onion, pimento, eggs and cheese with macaroni in 2 quart casserole dish. Saute mushrooms in butter to garnish top.Bake 25-30 minutes in 350 oven. Serves 6-8.
You can add cooked leftover vegetables or diced ham or sliced chicken for a great dish. For variety, add 1 cup sour cream. (I added a little chopped cooked ham and some sour cream, also, salt and pepper.) - From Lorraine (my mother)