1 lb. lean ground beef
6-8 green onions, cut into 1" lengths or 1/4 c. chopped onion
3 tbsp. soy sauce
1/4 tsp. ground ginger
2-3 stalks celery with leaves, sliced diagonally (1-1 1/2 c.)
6-8 fresh mushrooms, sliced into "T" shapes (1 c.)
1 (20 oz.) pkg. frozen cut green beans (4 c.), rinsed in hot water
1 (8 oz.) can tomato sauce
3 c. cooked macaroni twists (2 1/2 c. uncooked)
2-3 fresh tomatoes, sliced into wedges
1 c. shredded Kraft Natural Cheddar cheese

1. Place ground beef and onions in wok. Set heat control to medium-high. Break hamburger into small particles with 2 wooden spoons. Add soy sauce and ginger. Stir meat until browned, about 4 minutes. Push up the side.

2. Add celery and mushrooms. Stir-fry 2 minutes. Push up the side.

3. Add green beans and tomato sauce. Stir. Heat 4-5 minutes, stirring once every minute.

4. Add macaroni, tomatoes and 3/4 cup of cheese. Stir gently to combine all of ingredients. Heat 1 minute. Sprinkle remaining 1/4 cup cheese on top. Reduce heat to low for serving. Makes 6-8 servings.

HINTS:

1. Cook macaroni in wok while cutting up vegetables. Follow package directions and bring water and salt to a boil, covered, at medium. Set cover "ajar" after macaroni is added to prevent boil over.

2. Frozen green peas, French cut green beans or corn may be substituted for the green beans.

3. When corn is substituted, use shredded Monterey Jack cheese.

4. One 16 ounce can of tomato wedges in tomato juice may be substituted for the fresh tomatoes.