Beefaroni

by Ellie Weightman

2 cups dry macaroni

8 oz ground beef

8 oz sharp cheddar cheese (shredded)

2 cans tomato soup

1/2 green pepper (chopped)

1/2 red pepper (chopped) - optional

1 medium onion (chopped)

1 clove garlic (minced) - optional

salt and pepper to taste

ALTERNATIVE:  Use 1 can (10.5 oz) tomato soup and 10.5 oz spaghetti sauce.

Preheat oven to 350 degrees.

Cook macaronis according to package directions.  Drain

While the macaroni's are cooking, in a medium pot, slowly brown the beef with the onions, garlic, green and red peppers. Drain grease.

To the beef, add the soup.  Heat until just simmering.  Remove from heat, add cheese and stir til cheese dissolves. Add salt and pepper to your liking.

Pour the macaroni into a 2 quart casserole dish.  Add the sauce and stir.

Bake for 30 minutes - no lid.  Serve.