8 oz. elbow macaroni
1 lb. sausage meat (breakfast or Italian)
2 1/2 c. home canned Jersey tomatoes or 1 (15 oz.) can
2 lg. onions, sliced
1 green pepper, seeded and cut into thin strips
2 tbsp. vegetable oil

Cook macaroni according to directions on the package, until almost tender and drain well. DO NOT OVER COOK.

In 2 tablespoons of vegetable oil, saute the onions and pepper until translucent, then add the sausage meat, breaking it up with a wooden spoon. Cook until the meat is just beginning to brown.

Grease an oven-to-table casserole dish and place a layer of macaroni on the bottom; follow with a layer of the onion, pepper, sausage meat mixture, and repeat making certain the top layer is the remaining macaroni. Pour the tomatoes over all, mashing them and reserving some of the juice. Cover with foil and bake at 350 degrees for 1 hour. Check occasionally. If it looks a little dry, add some of the reserved tomato juice.

No salt or pepper is needed; sausage meat is seasoned. Serve with fresh broccoli, Brussels sprouts or other green vegetable. 4 servings.