Tummy-Ache Casserole - cooking recipe

Ingredients

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

Preparation

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