Roland and I visited Wendy & Dennis back before any of our kids were born, and she made this casserole. The combination of soups and cheese is really delicious, but also easy.

2 C elbow macaroni
1 lb ground beef
1 can condensed tomato soup
1 can condensed mushroom soup
1 medium green pepper, diced
½ C chopped pimento (optional)
2 C colby cheese, cubed
1 3 oz can french fried onions

Cook macaroni until tender, drain. Brown ground beef, drain. Add soups, green pepper, pimento and cooked macaroni. Place half the mixture in greased 2 quart casserole dish. Sprinkle with half the cheese and FF onions. Spread remaining macaroni mixture over top, and add remaining cheese. Bake at 350° for 25 minutes. Sprinkle with remaining FF onions, and bake 5 minutes longer.

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