1/2 lb. shell macaroni (small, med. or large)
1 lb. ground round steak (I use extra lean hamburger)
1/2 c. olive oil
1 lg. onion
1 clove garlic
1 green pepper
1 can corn (14 or 16 oz.)
1 can tomato soup (more if needed)
1 can mushrooms
1 tbsp. Lea and Perrin
1/2 c. grated cheese (sharp or mild Cheddar)
Salt taste

Cook macaroni in salted water, drain. Chop onion, garlic and pepper fine. Put in pan with meat and olive oil cook until meat browns. Add tomato soup, corn, mushrooms and Lea and Perrin. Salt to taste.

Put in baking dish and sprinkle grated cheese on top. Bake 20 minutes at 350 degrees. Will freeze well also can use a 14 ounce can of kidney beans and more cheese.