1 1/4 lbs. ground beef
1 1/4 tsp. salt
1/2 tsp. pepper
Flour
2 tbsp. butter
1 sm. onion, chopped
1 clove garlic, crushed
1 1/4 c. milk
1 can condensed cream of mushroom soup, undiluted
1 (6 oz.) can tomato paste
2 tsp. soy sauce
Few drops hot pepper sauce
1 tsp. salt
1/4 tsp. pepper
1 (7 oz.) pkg. elbow macaroni, cooked
1/2 c. grated American cheese

Mix beef and seasoning together. Shape into 12 balls. Roll in flour; brown in butter. Remove from frying pan. Cook onion and garlic in pan drippings for 5 minutes. Add milk, soup, tomato paste, soy sauce, hot pepper sauce and seasonings. Alternate layers of macaroni and sauce in buttered 13"x9"x2" baking dish. Sprinkle with cheese. Arrange meatballs on top. To serve immediately bake in a preheated 350 degree oven for 30 minutes. Serves 6. (I stir my cheese into the sauce.)

To Freeze: Use a freezer-to-oven casserole. Wrap in foil or freezer paper and freeze immediately. To prepare for serving, bake, uncovered for 1 hour or until heated through.