Ingredients
1 package (8 ounces) elbow macaroni
1 can cream of mushroom soup, undiluted
1 small onion, chopped fine
3 cups broccoli, chopped (optional)
2 cups cheddar cheese, shredded
1 jar (2 ounces) pimento, chopped and drained
1 cup mayonnaise
3 tablespoons butter, melted
1 cup crackers, crushed
Paprika
Directions
Cook macaroni according to package directions.
Drain and combine with mushroom soup, onion, broccoli, cheese, pimento and mayonnaise, mixing well. Place combined ingredients in a greased 13-by-9-inch baking dish.
Combine butter and crumbs, mixing well; distribute evenly over mixture in dish and sprinkle lightly with paprika. Bake at 350 degrees for 30 minutes.
Recipe Courtesy Of
Audrey Greene of Deep Gap, a member of Blue Ridge EMC
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