Ingredients

• 1-1/2  cups milk
• 1  10.75-ounce can condensed cream of celery soup
• 2  cups diced cooked ham
• 1  cup dried elbow macaroni
• 1  4-ounce can (drained weight) sliced mushrooms, drained
• 2  tablespoons diced pimiento
• 1  tablespoon dried minced onion or 1/2 cup chopped onion
• 1/2  cup shredded American cheese (2 ounces)

Directions

1. Preheat oven to 375 degrees F. In an ungreased 2-quart casserole, gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento, and onion.

2. Bake, covered, about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving. Makes 4 servings.