Hearty Macaroni Casserole

• 1 package (7-1/4 ounces) macaroni and cheese dinner mix
• 1 pound ground beef
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 can (14-1/2 ounces) Italian diced tomatoes, drained
• 2 cups shredded cheddar cheese, divided
• 1 cup French-fried onions

1. Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.
2. Divide half of mixture between two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining mixture.
3. Sprinkle remaining cheese over one casserole. Cover and freeze for up to 3 months. Sprinkle the second casserole with French-fried onions. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through.
4. To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.

macaroni, ground beef, green pepper, onion, italian diced tomatoes, cheddar cheese, onions

Taken from www.tasteofhome.com/recipes/hearty-macaroni-casserole/ (may not work)