Macaroni Medley(Carry-Along Dish)

• 1 (8 oz.) pkg. large elbow macaroni
• 1 large onion, diced
• 1/2 green pepper, diced
• 3 Tbsp. butter
• 2 lb. ground beef
• 1/2 lb. Cheddar cheese, grated
• 1 tsp. salt
• 2 (8 oz.) cans tomato sauce
• 2 c. water
• 1 (1 1/2 oz.) pkg. spaghetti sauce mix with mushrooms
• 1 (4 1/2 oz.) can ripe olives, chopped

1. Cook macaroni in boiling salted water (see package directions); drain.
2. Saute onion and green pepper until soft, not brown.
3. Add beef and brown.
4. Drain off fat.
5. Add salt, tomato sauce and water to beef mixture.
6. Stir in spaghetti sauce mix and simmer 10 minutes.
7. Mix olives and cheese with macaroni but keep 1 cup cheese for topping.
8. Place half of macaroni mixture in greased 13 x 9-inch pan; cover with half of the meat mixture.
9. Repeat. Bake at 350u0b0 for 40 minutes.
10. Sprinkle on the 1 cup cheese and bake 10 minutes more.

elbow macaroni, onion, green pepper, butter, ground beef, cheddar cheese, salt, tomato sauce, water, spaghetti sauce, ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800661 (may not work)