1 pound chuck (ground twice)

1 onion, chopped

1 green pepper, chopped

1 can tomato soup (we use tomato sauce)

1 tablespoon kitchen bouquet

1 cup elbow macaroni

Saute onion and pepper; add meat and cook until redness disappears. Drain grease. Add tomato soup and kitchen bouquet. Separately, cook macaroni until just tender ( drain under cold water to remove starch). Add to meat mixture. Season to taste. Bake at 350 F for 30 to 40 min. Top with American cheese last 5 minutes.

Serve with tossed green salad and garlic bread & red wine.