2 c. macaroni
2 lbs. ground beef
1 can tomato soup
1 can cream of mushroom soup
1 can (3 oz.) Durkee's fried onions
1 med. chopped pimento
2 c. Cheddar cheese, diced

Cook macaroni and drain. In large skillet brown beef and onions. Drain off fat then add both soups, green pepper, pimientos and cooked macaroni.

Pour half of mixture into greased 2 quart casserole. Sprinkle with half cheese and fried onions. Top with remaining macaroni mixture and sprinkle with remaining cheese and onions. Bake at 350 degrees for 25 minutes.