1 tbsp. cooking oil
1 sm. chopped onion
1 sm. green pepper, chopped
3/4 c. sliced mushrooms (optional)
1 lb. ground beef
1 (10 3/4 oz.) can tomato soup
2 1/2 c. cooked elbow macaroni
Salt and pepper to taste
1 c. sharp Cheddar cheese

In medium skillet, heat oil briefly. Add onion, green pepper, and mushrooms; saute over medium heat 3 to 4 minutes or until vegetables are tender. Add ground beef and cook until beef loses its redness. Spoon off excess fat. Add undiluted tomato soup, cooked macaroni, salt, and pepper; mix well. Pour into an 11 x 13 inch baking dish. Top with cheese. Bake in preheated 350 degree oven for 30 to 40 minutes or until hot. May be made in advance and refrigerated before baking. Serves 6.