Johnny Marzetti

Makes 4 to 6 servings

1 lb. ground beef

1 onion, chopped

1 green pepper, chopped

28-oz. jar spaghetti sauce

1-1/2 c. elbow macaroni, cooked

8-oz. pkg. shredded Cheddar cheese

In a skillet over medium heat, cook beef, onion and green pepper until beef is browned and vegetables are tender. Drain; stir in spaghetti sauce and macaroni. Pour into a lightly greased 13"x9" baking pan; sprinkle with Cheddar cheese. Bake at 350 degrees for 30 minutes, or until hot and bubbly.

To freeze a just-made casserole, let it stand at room temperature for 30 minutes, then refrigerate for 30 minutes more. When cool, wrap it tightly with heavy-duty aluminum foil…label and freeze up to 3 months.