2 c. elbow macaroni
1 lb. ground beef
1 can (10 oz.) condensed tomato soup
1 can (10 oz.) condensed cream of mushroom soup
1 med. green pepper, diced (optional)
1/4 c. chopped pimento (optional)
2 c. Colby cheese, cubed
1 can (3 oz.) Durkee Real French fried onion

Cook macaroni according to package instructions; drain. Brown ground beef; drain. Add soups, green pepper, pimento and cooked macaroni. Place 1/2 the mixture in a greased 2 quart casserole. Sprinkle with half the cheese and onions. Top with remaining macaroni mixture and cheese. Bake covered at 305 degrees for 25 minutes. Sprinkle with remaining onions and bake uncovered 5 minutes longer. Makes 6 servings.

VARIATION - Anita Schuelke:

1 can (14 1/2 oz.) whole tomatoes, cut up (substitution for tomato soup)
3/4 c. green pepper, chopped
3/4 c. shredded Cheddar cheese
3/4 tsp. seasoned salt

Denise Torma Anita Schuelke