Mushroom-Macaroni Casserole

• 2 qt. water
• 1 tsp. salt
• 1 (8 oz.) pkg. elbow macaroni (uncooked)
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 2 c. (8 oz.) shredded sharp Cheddar cheese
• 1 (4 oz.) can sliced mushrooms, drained
• 1 (2 oz.) jar diced pimentos, drained
• 3/4 c. crushed round buttery crackers
• 1 c. mayonnaise
• 1 Tbsp. melted butter

1. Bring water and salt to boil in large Dutch oven; stir in macaroni.
2. Return to a rapid boil and cook 8 to 10 minutes.
3. Drain. Rinse in cold water.
4. Drain.
5. Combine macaroni, soup, mayonnaise, cheese and mushrooms.
6. Add pimentos.
7. Spoon into a lightly greased 2-quart casserole dish.
8. Combine cracker crumbs and butter. Sprinkle evenly over macaroni mixture.
9. Bake at 300u0b0 for 30 minutes.
10. Yield:
11. 6 to 8 servings.

water, salt, elbow macaroni, cream of mushroom soup, cheddar cheese, mushrooms, pimentos, buttery crackers, mayonnaise, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113808 (may not work)