4 oz. elbow macaroni
1/2 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. flour
1 lb. can tomatoes, undrained
1/2 c. shredded Cheddar cheese
1/4 tsp. dried crushed basil
1/8 leaf oregano
3/4 tsp. salt
1/8 tsp. pepper

Cook macaroni, following directions on package. Rinse in cold water; drain. Brown beef, onion and green pepper in skillet. Stir in flour. Add tomatoes and cook until mixture thickens. Stir in cheese, seasonings and macaroni. Spoon into buttered 2-quart casserole. Bake at 375 degrees for 20 to 25 minutes until hot and golden brown. Serves 4.