1 lb. ground round
2 tbsp. butter
1 c. sliced mushrooms
1 med. onion, chopped
1/2 c. chopped red pepper
1 tsp. salt
1/8 tsp. pepper
1/4 c. butter
1/4 c. flour
2 1/2 c. milk
2 c. shredded Jarlsberg cheese
1 can (16 oz.) tomatoes, chopped
3 c. uncooked rotelle pasta
1 can (8 oz.) tomato sauce

In skillet, brown beef in butter. Add next 5 ingredients. Cook until tender; stir often. Set aside.

In saucepan, melt remaining 1/4 cup butter. Add flour and cook, stirring several minutes. Remove from heat. Gradually blend in milk; cook, stirring until thickened and smooth. Stir in 1 1/2 cups cheese. Blend tomatoes into meat mixture. Blend pasta into sauce. Alternate layers of pasta and meat mixture in buttered 2 quart baking dish. Top with tomato sauce. Bake at 350 degrees F. 35 minutes. Top with remaining cheese. Bake 5 minutes longer. Makes 6 to 8 servings.