1 (8 oz.) pkg. elbow macaroni
1 lb. ground beef
1 med. onion, chopped
1 green pepper, chopped
1/2 c. sliced stuffed olives
1 can tomato puree
1 tomato puree can water
1 can mushroom soup
1/2 tsp. salt
1/2 lb. American cheese, cubed
1/2 c. bread crumbs

Cook the macaroni according to package directions. Brown the beef in a skillet or Dutch oven. Add the onion, green pepper and olives and cook until onion is tender. Add tomato puree, water, soup, macaroni, salt and cheese. Place in a casserole. Sprinkle with crumbs. Bake at 325 degrees for 30 minutes. Serves 8 to 10.