I don’t know about you, but after the holidays, I sometimes want something easy to cook for my family.

Ingredients

2 cups dried elbow macaroni

1 lb. lean ground beef

1 can (10 ¾ oz) cream of mushroom soup

1 can (10 ¾ oz) tomato soup

1 medium green, red, or yellow pepper, chopped

¼ cup chopped pimiento

2 cups shredded sharp cheddar cheese

1 can (2.8 oz) French-fried onions

Directions

• Preheat your oven to 350 degrees. 
• Lightly spray a 2-quart casserole dish with non-stick vegetable spray.
• In a large saucepan cook macaroni according to the package directions. 
• Drain and return it to your saucepan.
• In a large skillet cook your ground beef until brown. Drain off excess fat.
• Add to your cooked macaroni in saucepan.
• Add mushroom and tomato soups.
• Add green peppers and pimiento. 
• Stir together until combined.
• Place half of the beef mixture in your casserole dish.
• Sprinkle with half of the cheese and half of the fried onions.
• Repeat layers with the remaining beef mixture and cheese.
• Bake for about 25 minutes or until brown and bubbly. 
• Sprinkle with the remaining onions and bake another 5 minutes.

Hope you have a Happy and Blessed New Year!