10 shredded Cheddar cheese
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 cup all-purpose flour
2 tablespoons lemon juice
1 cup sliced mushrooms
1/3 cup chopped onion
1/8 teaspoon dried oregano
1 egg
1/4 teaspoon baking powder
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Slice Cheddar cheese into 1/2 inch strips. Place strips in a 9x13 inch baking dish.
Squeeze juice from mushroom caps off of mushrooms and onion, and place in casserole dish. Spoon mayonnaise over noodles and mushrooms.
Heat oil in large skillet over medium high heat. Saute mushrooms and onion for about 5 minutes, or until lightly browned. Drain off liquid, reserving as much as possible.
Season Cheddar cheese with mayonnaise, salt, Worcestershire sauce, flour, lemon juice, mushrooms and onion. Place mushrooms and onion over cheese mixture.
Drain pasta and spread over casserole mixture. Season with salt and pepper.
Bake in preheated oven for 30 minutes. Cool completely. Cover and refrigerate overnight before serving.