Ingredients
- 1 pound elbow macaroni
- 2 tablespoons vegetable oil
- 1/2 pound fresh mushrooms, sliced
- 1 medium-sized onion, finely chopped
- 1 cup sliced celery
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 3 cups (12 ounces) grated sharp Cheddar cheese
Preparation
Step 1
Preheat oven to 350 degrees. Coat 9x13-inch glass baking dish with cooking spray.
In large pot of boiling salted water, cook macaroni just until tender.
Meanwhile, in medium skillet, heat oil then saute the mushrooms, onion, and celery until tender.
Drain macaroni but do not rinse. Mix mushroom soup, Cheddar cheese, sauteed mushroom mixture, and the macaroni in large bowl then pour into prepared baking dish.
Bake 35 to 40 minutes, until top is golden.
Notes:
You can put this dish together a day ahead, cover it, and refrigerate then bake it when needed.
If you'd like to vary it a little, add some chopped green bell pepper to other sauteed vegetables, minced garlic clove or sprinkle of garlic powder, and/or teaspoon of dill weed, thyme, or tarragon.
If you use mild Cheddar cheese instead of sharp, you might want to add 1/2 teaspoon salt.