1 lb. ground beef
8 oz. uncooked elbow macaroni
1 can (10 1/2 oz.) cream of mushroom soup
3/4 c. milk
2/3 c. catsup
1/2 c. shredded Cheddar cheese
1/4 c. chopped green pepper
1-2 tbsp. instant minced onion
1 tsp. salt
1 c. crushed potato chips

Heat oven to 350 degrees. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain.

In ungreased 2 quart casserole, mix all ingredients except potato chips. Cover. Bake 40 minutes, uncover. Sprinkle with chips and bake 5 minutes longer.