2 c. elbow macaroni
1 can cream of celery soup
1 c. whole milk
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
2 c. shredded Cheddar
4 oz. canned mushrooms
3 tbsp. grated cheese
2 tbsp. butter
1 c. diced celery
1 c. shredded Mozzarella

Preheat oven to 350 degrees. Cook macaroni in boiling salted water until al dente. Drain.

In a saucepan saute onion, celery and drained mushrooms in butter, 1 teaspoon salt and 1/4 teaspoon pepper until celery is crisp/tender and onion is opaque. Add remaining ingredients (except grated cheese, Mozzarella and drained macaroni) and heat gently until well blended and smooth.

In a lightly greased 2 quart casserole combine macaroni and cheese sauce mixture, tossing gently until well mixed. Sprinkle the top with grated cheese and the shredded Mozzarella and bake for 30 minutes. Top should be browned and bubbly. Serves 4.

NOTES: This recipe can be prepared in advance and refrigerated until ready to bake. Also, try using Pam for greasing the casserole as it is efficient while leaving no aftertaste. My personal favorite is butter. Your choice.