2 1/2 c. dry macaroni
2 lbs. ground beef
2 tsp. minced dry onion
1 c. celery, sauteed in butter

Cook macaroni as usual, put in colander and rinse, set aside. Brown meat and remove grease.

In a large 4 or 6 quart kettle, put 1 can stewed tomatoes, 2 cans tomato soup, 2 (4 oz.) cans mushroom bits and pieces and 1 (6 oz.) can of tomato paste. Add cooked meat and sauteed celery, place pan on stove at medium and heat to boiling.

In a large casserole, place a layer of macaroni and sprinkle with salt and pepper to taste. Cover macaroni with a layer of hot sauce which was heated to boiling and removed from heat. Top with a layer of grated cheese. Continue layering, ending with a layer of cheese. Bake at 350 degrees for 1 hour. (This looks dark on top but is not burned.) Serves 10 generously. This always gets compliments at a club dinner.