Macaroni Olive Gratin

• 1 cup elbow macaroni, uncooked
• 1/3 cup chopped green pepper
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 2 tablespoons olive oil
• 1 cup mayonnaise
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1 (8-ounce) carton sour cream
• 1 (4-ounce) can sliced mushrooms, drained
• 1 (4-ounce) can sliced ripe olives, drained
• 1 (4-ounce) jar diced pimiento, drained
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1/4 cup Italian-seasoned breadcrumbs
• 2 tablespoons margarine, melted
• 1/4 teaspoon paprika

1. Cook macaroni according to package directions. Drain and set aside.
2. Saute green pepper, celery, and onion in hot olive oil in a medium skillet over medium-high heat 5 minutes or until tender.
3. Combine vegetables, macaroni, mayonnaise, and next 7 ingredients in a large bowl; stir well. Transfer to a greased 1 1/2-quart baking dish. Bake, uncovered, at 325u0b0 for 20 minutes. Combine breadcrumbs and margarine; stir well. Sprinkle breadcrumb mixture and paprika over casserole. Bake an additional 10 minutes or until thoroughly heated.

elbow macaroni, green pepper, celery, onion, olive oil, mayonnaise, cheddar cheese, sour cream, mushrooms, olives, pimiento, black pepper, ground red pepper, italianseasoned breadcrumbs, margarine, paprika

Taken from www.myrecipes.com/recipe/macaroni-olive-gratin (may not work)