1 c. macaroni, uncooked
1/2 lb. ground meat (beef, veal)
1/2 sm. onion, chopped
3/4 c. tomato sauce or chopped tomatoes
1/2 can (10 oz.) Cheddar cheese soup

Cook macaroni until slightly tender. Drain, set aside. Brown ground meat and onions in small skillet. Add tomatoes and simmer 10 minutes. Oil a 1 quart casserole and spoon in 1/3 of meat mixture. Add cooked macaroni, then the remainder of meat mixture. Spread cheese soup over all (may be frozen unbaked). Cover the casserole tightly and bake at 400 degrees until bubbly. Makes four servings.