INGREDIENTS
•
16-oz. pkg. elbow macaroni,cooked
•
1 c. mayonnaise
•
10-3/4 oz. can cream ofmushroom soup
•
4-oz. jar chopped pimentos,drained
•
1/4 c. onion, chopped
•
1/4 c. green pepper, chopped
•
1/4 c. butter, softened
•
16-oz. pkg. shreddedCheddar cheese
•
10 to 12 saltine crackers,crushed