1 lb. ground beef
2 tbsp. shortening (use only if beef is very lean)
1 medium onion, chopped
1 c. canned tomatoes (add a little water)
1 tbsp. steak sauce
1/4 c. chopped green pepper
2 tbsp. chopped parsley
5 oz. elbow macaroni (about 1 c.)
salt and pepper to taste
1 can cream of mushroom soup
1 c. grated cheese

Brown meat in heavy skillet. Add onion, tomatoes, ketchup, sauce, green pepper and parsley. Simmer 30 minutes. Cook macaroni according to directions. Combine macaroni and beef mixture in a casserole. Season to taste. Spoon (gently) mushroom soup into mixture, lifting from bottom. Sprinkle grated cheese over top.

Bake at 350°F for 30 minutes. (This freezes well.) Will make 2 medium size casseroles.