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1/2 c. fresh onion, sliced
1/2 c. green pepper, sliced
2 lb. ground round
2 c. large elbow macaroni
1/2 tsp. oregano
1/4 tsp. grated garlic to
2 (8 oz.) cans tomato sauce
1 large pkg. grated Cheddar

In a 10-inch skillet add 1 teaspoon oil, onion and green
pepper. Saute. Add ground round, oregano and garlic. Cook
ground round until done to personal likeness, constantly
stirring and chopping until all lumps are removed and mixture
smooth. Cook macaroni until tender; do not overcook, blanch.
Add to 8 quart Corning Ware bowl, then add ground round mix-
ture. Mix thoroughly. Add 1/2 of cheese, mix thoroughly. Add
tomato sauce. Mix; cover entire mixture with balance of cheese.
Bake at 350 degrees for 30 minutes until top browns. Serves 6 to 8.

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