1 lb. ground beef
2 tbsp. shortening
1 med. onion, chopped
2 c. canned tomatoes
1 tbsp. catsup
1 tbsp. steak sauce
1/4 c. chopped green pepper
2 tbsp. chopped parsley
5 oz. pkg. (1 1/4 c.) elbow macaroni
Salt and pepper to taste
10 3/4 oz. can cream of mushroom soup
1 c. shredded cheddar cheese

Brown ground beef in shortening in heavy skillet until gray. Add onion, tomatoes, catsup, steak sauce, green pepper and parsley. Simmer for 30 minutes. Cook macaroni according to package directions. Combine macaroni and ground beef mixture in a 2 quart baking dish. Season to taste. Gently spoon mushroom soup into mixture. Mix lightly, lifting from the bottom. Sprinkle shredded cheese over the top. Bake at 350 degrees for 30 minutes, or until top is bubbly and browned. Yields 6 servings.