2 c. (7 oz.) uncooked elbow macaroni
1 lb. ground beef
1 (10 3/4 oz.) can cream of mushroom soup
1 (14 1/2 oz.) can whole tomatoes, cut up
3/4 c. shredded Cheddar cheese
1/4 c. chopped green peppers
3/4 tsp. seasoned salt
1 (3 oz.) can French fried onions

Cook macaroni according to directions; drain. Brown ground beef; drain. Combine all ingredients, except onions. Pour half mixture into a 2 quart casserole dish. Add 1/2 the onions. Pour remaining mixture over onions. Cover and bake at 350 degrees for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer.