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INGREDIENTS

Casserole

2 cups (dry) of macaroni

1/2 lb bacon (optional)

1/2 cup chopped onion

1/2 cup chopped green pepper

3/4 cup grated sharp (old) cheddar cheese (approx. 6 oz or 80 g)

1/8 cup parmesan (or romano) cheese

10 oz can of tomato soup

1 cup milk

Topping

1 tsp melted butter (approx.)

1/2 cup finely grated bread crumbs or crackers

1/4 tsp oregano

1 tbsp parmesan

COOKING INSTRUCTIONS

Butter a 2 quart casserole dish.
Cook macaroni in boiling salted water for 7 minutes. Drain and keep warm.
While macaroni is boiling, chop bacon into 1/2 inch pieces and fry until crisp. Drain off all but 2 tbsp of bacon drippings. (If you're not using bacon, use 2 tbsp of butter or margarine.)
Add onion and green pepper to bacon and cook gently, stirring about 5 minutes.
Add bacon and vegetable mixture to cooked macaroni.
Add cheddar and parmesan cheeses to hot macaroni.
Stir in soup and milk, mixing well.
Mix topping ingredients together and sprinkle on top of casserole.
Bake casserole for 30 minutes in pre-heated oven at 350°F. or until bubbling well.

NOTES

About 6-8 servings.

Ham, cut into small cubes, can be substituted for the bacon, using about 3/4 of a cup.

You can also substitute veggie weiners in place of bacon or ham.

Most definitely beats Kraft Dinner!