1 (8 oz.) pkg. elbow macaroni
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 c. milk
1/2 c. chopped onions
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground oregano
2 c. (8 oz.) shredded cheddar cheese
1 (3 oz.) can sliced mushrooms, drained and divided
3 tbsp. grated Parmesan cheese
2 sm. tomatoes, cut into wedges

Cook macaroni according to package directions; drain. Rinse macaroni, and set aside.

Combine next 6 ingredients, mixing well layer one half each of macaroni; soup mixture, cheddar cheese and mushrooms in a lightly greased 2 quart casserole. Repeat layers with remaining macaroni, soup mixture and cheese reserving remaining mushrooms for garnish. Sprinkle with Parmesan cheese; bake, uncovered, at 350 degrees for 30 minutes. Remove from oven and line edge of casserole with tomato wedges. Arrange reserved mushrooms on top of casserole bake 5 minutes. Yield: 6 servings.