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Ingredients
- 4 cups (16 ounces) shredded cheddar cheese
- 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 1 can (7 ounces) mushroom stems and pieces, drained
- 1 medium onion, finely chopped
- 1 jar (2 ounces) diced pimientos, drained
- 4 cups cooked elbow macaroni
- 2 garlic cloves, minced, optional
Preparation
Step 1
In a LARGE bowl, combine the first six ingredients. Mix well. Stir in garlic if desired.
Then, stir in cooked macaroni.
Transfer to a greased baking dish. Cover with foil and bake at 325 for 30 minutes or until heated through and cheese is melted.
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