Cheesy Macaroni-Mushroom Bake

Serves 6

ingredients

1 pkg. (8 oz.) elbow macaroni
1 can cream of celery soup
1 cup milk
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground oregano
2 cups (8 oz.) shredded cheddar cheese
1 can (3 oz.) sliced mushrooms, drained and divided
3 Tbsp. grated Parmesan cheese
2 small tomatoes, cut into wedges

directions

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 qt. casserole. Repeat layers with remaining macaroni, soup mixture, and cheese, reserving remaining mushrooms. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 minutes. Remove from oven and line edges of casserole with tomato wedges. Arrange reserved mushrooms on top of casserole. Bake 5 minutes.