1 (7 oz.) pkg. elbow macaroni (2 c. cooked)
1 lb. ground beef
1 can cream of mushroom soup
1 (14 1/2 oz.) can whole tomatoes, cut up
1 (3 oz.) can Durkee French fried onions
3/4 c. shredded Cheddar cheese
1/4 c. chopped green bell pepper
3/4 tsp. seasoned salt
1 tsp. instant beef bouillon

Prepare macaroni as directed on box. Brown ground beef and drain. Combine all ingredients except onions. Pour half of mixture into 2-quart casserole. Add 1/2 can onions evenly over mixture. Add remaining beef and macaroni mixture. Cover and bake at 350 degrees 30 minutes. Remove from oven and top with remaining onions. Continue baking, uncovered, 5 minutes longer.