1 lb. ground beef
2 tbsp. shortening
1 med. sized onion, chopped
2 c. canned tomatoes
1 tbsp. catsup
1 tbsp. steak sauce
1/4 c. chopped green pepper
2 tbsp. chopped parsley
1 (5 oz.) pkg. elbow macaroni
Salt and pepper to taste
1 (10 1/2 oz.) can cream of mushroom soup
1 c. shredded cheddar cheese

In heavy skillet brown beef in shortening until red color disappears. Add onions, tomatoes, catsup, steak sauce, green peppers and parsley. Add salt and pepper to taste. Simmer 30 minutes.

Cook macaroni according to package directions. Drain macaroni add to ground beef mixture in 2 quart baking dish. Spoon mushroom soup into mixture lifting gently from the bottom. Sprinkle top with shredded cheese. Bake 30 minutes at 350 degrees. Serves 6 or more.