8 oz. (1/2 box) macaroni, uncooked
2 cans cream of mushroom soup
1 c. cubed cheese
1/2 c. mayonnaise
1 medium onion, chopped
1 green pepper, chopped
1/2 jar pimiento, chopped
1 can sliced water chestnuts (optional)
buttered bread crumbs, for topping

Mix all ingredients together; pour into casserole dish. Cover tightly and refrigerate several hours or overnight. Before baking, top with buttered bread crumbs. Bake at 350°F for 30 to 40 minutes.

Submitted by: Lynette Lancaster