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4 ounces elbow macaroni
1 onion; chopped
1/4 cup chopped green pepper
1/2 stick (1/4 cup) butter or margarine
2 cans (10 1/2 ozs each) cream of vegetable soup
1 cup milk
2 cups shredded cheese food or Cheddar cheese
2 cups cubed cooked beef (half-inch cubes)
1/2 cup buttered bread crumbs
Cook macaroni according to directions on package.

Pan-fry onion and green pepper in butter in a large skillet, about 2 minutes. Add soup and milk gradually. Stir to blend. Add cheese, drained macaroni, and beef; cook and stir until cheese is melted. Pour into 2-quart casserole; cover with crumbs. Sprinkle with chopped parsley or paprika, if desired. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot. Yield: 8
servings.