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Easy Baked Macaroni and Cheese Casserole

This recipe for macaroni and cheese casserole is simple to prepare and hearty to enjoy. Our Easy Baked Macaroni and Cheese Casserole is a rich, delicious baked macaroni and cheese recipe to enjoy on a cold day.

Cooking MethodCasserole


  • 7 ounces elbow macaroni
  • 1 can condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese
  • 1 1/2 cup crushed rich round crackers
  • 6 ounces can sliced mushrooms, drained
  • 3/4 cup milk
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped pimento
  • 2 hard-cooked eggs, cut into wedges


  1. Preheat oven to 325 degrees F.
  2. Cook elbow macaroni according to package directions.
  3. Drain well.
  4. Combine soup, shredded cheddar cheese, 1 cup of the crushed rich round crackers, sliced mushrooms, milk, onion, green bell pepper, and pimento.
  5. Stir in cooked macaroni.
  6. Turn mixture into a 2-quart casserole.
  7. Sprinkle with the remaining 1/2 cup crushed crackers.
  8. Bake in a 325 degree F oven for 50 to 60 minutes or till hot.
  9. Top with hard-cooked eggs.

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This is a unique version of a macaroni and cheese casserole. Most traditional recipes do not have cream of mushroom soup, sliced mushrooms, green bell pepper, pimento, nor include wedges of hard boiled eggs for the topping. This is a most interesting interpretation of macaroni and cheese, but change provides variety. For this casserole, I would use healthy request cream of mushroom soup, fresh sliced mushrooms, reduced fat cheddar cheese, and skim milk. The macaroni should be drained when the pasta is very underdone to ensure that it has a good consistency in the dish because it will continue to cook in the oven.

Great LadyLizz, We can't wait to hear how it turned out! -Editors of RecipeLion

This recipe sounds interesting with the exception of the boiled eggs on top. I would personally leave them off. I think we'd enjoy it with the mushroom soup and mushrooms, because we both love mushrooms. Of course I'd use Ritz crackers. I have to finely chop the bell pepper because though my husband loves the taste of them, he does not want to bite into any or necessarily see them in his food. Perhaps if I change green peppers to red or yellow, he would like it better and I'd still have the taste. I love pimento so I may go for the yellow sweet pepper for contrast. I will comment again once I try this recipe... Thanks for so many great ideas. I sometimes run out of things to make and my husband is no help in that area at all!


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