1 lb. ground beef
1/2 c. chopped onion
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
1/4 tsp. pepper
1 c. elbow macaroni
1/4 c. butter
1/3 c. milk
4 oz. Cheddar cheese, shredded
1/4 c. diced green peppers
Tomato slices and sliced olives (optional)

In a 10 inch skillet, cook ground beef and onion until meat is browned and onion is tender. Drain off fat. Stir in soup, 1/2 cup milk and pepper. Bring to a boil.

Meanwhile cook macaroni according to package directions; drain. Return to pan along with butter, 1/2 cup milk, cheese and green pepper. Heat and stir until butter and cheese are melted. Transfer meat mixture to a 10x6x2 inch baking dish.

Spoon macaroni mixture on top. Cover and bake in a 350 degree oven for 25 minutes. Uncover and bake 5-10 minutes more. Serves 6.