2 lbs. ground beef
1 green pepper
1 lg. onion
1 (12 oz.) pkg. noodles
1 qt. tomatoes
2 cans mushroom soup
1 lg. can Carnation milk
1/2 lb. Velveeta cheese, grated

Cook beef in pan and stir until cooked. Add tomatoes, salt, pepper and simmer until liquid has disappeared.

In a separate pan, heat soup with milk, add cooked noodles, grated cheese and pour into buttered casserole in alternate layers. Bake 1 hour at 350 degrees.