1 or 2 c. macaroni, uncooked
1 or 2 lbs. hamburger
1/4-1/2 tsp. pepper
1 med. or lg. onion, diced
2 pieces celery, diced
1 lg. green pepper, diced (opt.)
1 qt. tomatoes with juice
1 tsp. basil
1 (16 oz.) can peas, undrained
1 (15 oz.) can kidney beans, undrained
1 can cream of celery or mushroom soup
1 lg. clove garlic, minced
Salt to taste
Slices of cheese for top (opt.)

1. Cook macaroni according to package directions in a 2 quart pan.

2. In a 4 or 5 quart Dutch oven or a 10" round by 7" deep kettle, fry hamburger and drain fat. Sprinkle with pepper.

3. Add onion, celery, green pepper; stir and simmer until tender.

4. Add tomatoes, basil, peas, kidney beans, soup, macaroni and stir and simmer until hot.

5. Stir in garlic and salt to taste.

6. Top with cut outs from slices of cheese. Serves 6 to 10. NOTE: Leftovers may be frozen.