4 oz. can sliced mushrooms, drained reserving liquid
2 tbsp. onions, chopped
2 tbsp. salad oil
1/2 tsp. tarragon leaves (optional)
1 lb. lean ground beef
1 tsp. salt
1/2 tsp. garlic powder
2 (8 oz.) cans tomato sauce
2 c. (8 oz.) elbow macaroni
1/2 c. shredded sharp cheddar cheese

In a large skillet or pot, saute mushrooms, onion and tarragon in oil until onion is crisp-tender. Add beef; brown lightly. Stir in salt, pepper, garlic powder, tomato sauce and reserved mushroom liquid. Simmer, uncovered, 10 minutes stirring occasionally. Meanwhile, cook macaroni as directed; drain. Add macaroni to skillet; mix with meat and sauce. Sprinkle cheese on top. Cover and heat a minute until cheese melts. Serves 4 to 6.