Ingredients
- 8 ounces elbow macaroni, cooked
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 1 (4-ounce) can sliced mushrooms, drained
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1 cup round buttery cracker crumbs
Description
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