Makes 2 (1 quart) dishes. Freeze one.

1 tbsp. butter
1 1/2 c. chopped onion
1 lb. ground chuck (use 1/2 sirloin)
1/2 lb. American cheese, cut in 1/4" cubes
1 (8 oz.) elbow macaroni, cooked
1 tsp. mustard (use more if you like spicy)
1/2 tsp. salt
1/4 tsp. pepper
2 cans tomato soup (condensed)

Melt butter in skillet, add onion, cook until transparent. Add meat. Cook until loses reddish color. Set aside. Cool.

Mix cheese, macaroni, mustard, salt, pepper and soup (corn can be added). Stir in mixture of meat and onions. Place in buttered casserole. Bake at 350 degrees for 1 hour. 1 package of corn may also be added.