1/2 pkg. (2 c.) elbow macaroni
1 tbsp. butter or oil
1 onion, chopped
1/2 green pepper, chopped
1 to 1 1/4 lbs. lean hamburg
1 tsp. salt
1 (14 1/2 oz.) stewed tomatoes
1 (8 oz.) can tomato sauce
1/4 tsp. garlic powder
1/2 tsp. oregano
1 c. grated cheddar cheese

In large skillet (or Dutch oven) saute onion and green pepper in oil until soft. Add hamburg, salt and brown lightly. Stir in tomatoes, tomato sauce, garlic powder and oregano. Let simmer 10 minutes. Cook macaroni only 7 minutes. As this dish receives further cooking, and place in 2 quart baking dish, add sauce and stir in 1/2 cup of cheese. Cover top with remaining 1/2 cup cheese and bake in 375 degree oven for 25 minutes. 6 servings. You can double this recipe for a crowd.