Tummy-Ache Casserole

• 8 ounces elbow macaroni
• 1 tablespoon olive oil
• 1 medium sweet onion, chopped
• 1 lb lean ground beef
• 1 green pepper, chopped
• 1 (14 1/2 ounce) can diced tomatoes, mostly drained
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 1/2 cups cheddar cheese, shredded
• 1 (2 7/8 ounce) can French-fried onions
• 1 teaspoon Season-All salt

1. Preheat oven to 350 degrees.
2. Boil macaroni as directed on box.
3. Heat olive oil in a large fry pan over medium heat.
4. Add onions to pan and cook for 2-3 minutes until slightly soft.
5. Add ground beef to pan and cook until browned.
6. Add green pepper to pan about 2 minutes before beef is browned. This is optional but the green pepper will be crunchy otherwise.
7. While ground beef is cooking, combine diced tomatoes, mushroom soup, cheddar cheese, 1/2 of the french fried onions, and season-all in a large bowl.
8. When the ground beef is done, drain grease, and add beef and cooked/drained macaroni to bowl.
9. Mix ingredients in bowl and transfer to 3 quart baking pan.
10. Bake uncovered for 25 minutes.
11. Sprinkle the remaining french fried onions over the top of casserole and bake for an additional 5 minutes.

elbow macaroni, olive oil, sweet onion, lean ground beef, green pepper, tomatoes, condensed cream, cheddar cheese, onions, seasonall

Taken from www.food.com/recipe/tummy-ache-casserole-410195 (may not work)