1 lb. ground beef (85% lean or better)
1 (5 oz.) can evaporated milk (or 2/3 cup)
1/3 cup water
2 env. dry chicken noodle soups (Cup A Soup)
1/2 (16 oz.) box small size pasta (your choice: shells, elbow, etc.)
2 onions, peeled and chopped
2 green bell peppers, chopped
1/4 cup double cheddar sauce (Ragu)

In a large fry pan fry onions and peppers until tender, remove to a bowl and add ground beef.

Meanwhile cook pasta to al denté according to box directions. Return to pot until meat is browned and drained of fat. Put onion and peppers with meat and add evaporated milk, water, envelopes of soup, pasta, and cheese sauce. Cook for additional 5 minutes over low heat.

Serve and enjoy!

Note: You can also serve with a little grated Parmesan cheese on top.

Submitted by: Wayne A.