Crunchy Cheesaroni

• 1 lb lean ground beef
• 2 cups small shell pasta (cooked, measurment is prior to cooking)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can tomato soup
• 1 large tomatoes, in chuncks
• 1 small onion
• 1 1/2 cups colby-monterey jack cheese (shredded, any cheese will do)
• 1 1/2 cups French-fried onions (durkees) (optional)

1. In a large skillet fry up the hamburg.
2. combine the hamburg, macaroni, both cans of soup (DO NOT DILLUTE) in a large bowl
3. in the same skillet saute the onions and tomatoes, then combine with the macaroni mixture.
4. pour half the mixture in a casserole dish. spread 1 cup of the cheese over the top, then spread 1 cup of the french fried onions over the top.
5. pour the remaing macaroni mixture over the top, and cover with the remaining cheese. cover with tinfoil and bake at 350 for 35 minutes
6. remove tinfoil and spread the remaing french fried onions over the top. bake for 5 more minutes.

lean ground beef, shell pasta, cream of mushroom soup, tomato soup, tomatoes, onion, colbymonterey, onions

Taken from www.food.com/recipe/crunchy-cheesaroni-373475 (may not work)