1 lb. ground beef
1 can cream of mushroom soup
3/4 c. milk
1 to 2 tbsp. instant minced onion
1 c. sharp Cheddar shredded cheese
1/4 c. chopped green pepper
1 tsp. salt
4 oz. elbow macaroni
2/3 c. ketchup
dash of black pepper

Heat oven to 350°F. Cook and stir meat until done. Drain meat. Cook macaroni as directed on package. Drain. Mix remaining ingredients. Pour in ungreased casserole dish. Cover.

Bake 40 to 45 minutes.