1 tbsp. salad oil
1/2 c. chopped onion
2 garlic cloves, pressed
1 lb. ground beef
3/4 tsp. salt
1/2 tsp. pepper
2 tsp. Worcestershire sauce
1 (10 3/4 oz.) can condensed garden tomato soup
1/2 c. sour cream
2 c. shredded Cheddar cheese
8 oz. cork screw macaroni

Preheat oven to 350 degrees. In heavy skillet, heat oil over medium heat. Add onions, garlic, saute until translucent. Add ground beef, salt, pepper, Worcestershire sauce. Cook until brown. Stir in soup, sour cream and 1 1/2 cups cheese. Cook macaroni and mix all ingredients in 9 inch or 2 quart casserole. Sprinkle with remaining cheese on top. Bake 30 minutes.