1 (8 oz.) pkg. elbow macaroni
2 cans cream of chicken soup
1/3 c. onion, chopped
2 tbsp. pimento, chopped
4 hard cooked eggs, diced
1/2 lb. Cheddar cheese, diced
1/2 lb. fresh mushrooms, optional
2 tbsp. butter, optional

Cook macaroni according to package directions, reducing salt to 1 teaspoon. Rinse; drain. Combine soup, onion, pimento, eggs and cheese with macaroni. Saute mushrooms in butter. Pour into 2 quart casserole. Bake for 25 to 30 minutes at 350 degrees. Yield 6 to 8 servings.