Mushroom Macaroni Casserole - cooking recipe

Ingredients

1 (8 ounce) package elbow macaroni
1 (10 ounce) can cream of mushroom soup
1 cup mayonnaise (I use Hellmans)
2 cups shredded sharp cheddar cheese
1 (4 ounce) jar pimientos
3/4 cup crushed Ritz cracker (15 crackers)
1 tablespoon melted butter

Preparation

Cook macaroni according to directions on the bag.
Combine cooked macaroni, soup and next 3 ingredients, stir.
Add pimentos.
Spoon into lightly greased 2 quart casserole.
Combine cracker crumbs and melted butter and sprinkle evenly over macaroni mixture.
Bake in 300 degree oven for 30 minutes.