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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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This is my cousins recipe. It's easily halved or doubled and is good left over. While not a huge pimento fan I think this ingredient is what makes this casserole so good. Ingredients:
6 ounces elbow macaroni |
2 (10 ounce) cans cream of chicken soup |
4 ounces onions, diced (1/2 cup) |
4 ounces bell peppers, diced (1/2 cup) |
12 ounces cheddar cheese, shredded |
1 cup mayonnaise |
2 ounces pimentos, diced (1/4 cup or to taste) |
Directions:
1. Cook the pasta, drain and mix well with all other ingredients. Bake at 300 degrees or until bubbly.
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