INGREDIENTS
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1 pound elbow macaroni
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2 tablespoons vegetable oil
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1/2 pound fresh mushrooms, sliced
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1 medium-sized onion, finely chopped
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1 cup sliced celery
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1 (10-3/4-ounce) can condensed cream of mushroom soup
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3 cups (12 ounces) grated sharp Cheddar cheese