In a large bowl, mix the condensed tomato soup and milk together well. Add the cooked ground beef mixture and cooked elbow macaroni to the tomato soup and milk, and stir until well mixed. Take one third of this and put it in the bottom of the casserole, then add a layer of cheese, put another third of the mix on top of the cheese, add another layer of cheese, pour the remainder on top and put the remaining cheese on top.

Bake at 375°F for 35 - 40 minutes, or until casserole is bubbling.

Serve with a vegetable on the side and fresh baked bread.

Submitted by: Carolyn Burgess