8 oz. elbow macaroni
1 lb. ground beef
1 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can cream of celery soup
8 oz. sour cream
1 (17 oz.) can peas, drained

Cook macaroni, drain. Combine beef, onion, seasoning in skillet; saute until brown; drain. Stir in soup and simmer 10 minutes. Stir in remaining ingredients. Bake in 2 1/2 quart casserole at 350 degrees for 35 minutes.