2 cups (8 ounces) elbow macaroni
1 package (10 ounces) frozen mixed vegetables
2 tablespoons butter or margarine
3 ounces fresh mushrooms, chopped
½ cup chopped onion
1 can (about 1 0 ounces) condensed cream of celery soup
1 soup can milk
2 teaspoons Worcestershire sauce
1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon dry mustard
½ cup dry sherry or dry white wine
¼ cup chopped pimento
1 cup cooked peas
½ pound Swiss cheese, shredded
Chopped parsley
Pimento strips
1. Cook macaroni and frozen vegetables following directions on package. Drain and set aside.
2. Heat butter in a skillet; add mushrooms and onion. Cook, stirring occasionally, until onion is soft; set aside.
3. In a large bowl mix soup, milk, Worcestershire sauce, salt, white pepper, dry mustard, and wine. Add chopped pimento, peas, cheese, mushroom mixture, mixed vegetables, and macaroni; mix well. Turn into a greased 2½-quart casserole.
4. Bake at 300°F until thoroughly heated, about 30 minutes. Garnish with chopped parsley and pimento strips.
ABOUT 8 SERVINGS