hot, cooked rotini pasta, enough for 6 or so servings
1 cup diced fresh mushrooms
1 cup diced onion
4 cups shredded cheddar cheese
1 can (10 ounces/294mL) cream of mushroom soup
3/4 cup mayonnaise or mayonnaise-style dressing
Preheat oven to 350◦F. Return the pasta to cooking pot, and stir in remaining ingredients. Transfer into greased casserole dish(es) and bake, covered, for at least 30 minutes. This keeps warm in the oven well for a while longer, as long as it is covered so it doesn't dry out.
There isn't a whole lot to say about this dish except that it is very quick and easy to make, and forgiving as well. It can be made ahead, parts of it prepared in advance, kept hot for a while, and reheated. It makes a quick, meatless weeknight meal, with maybe a salad and some bread on the side. It can be varied to no end- different types of cheese, vegetables, pasta shapes, add meat, spices, sauces, bread crumbs, etc, etc. This was very, very good though, and one example of a recipe my mother made for company without testing it beforehand (*gasp*), but is simple, and easy so ended up being a hit!
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