Crunchy Cheeseroni

2 cup elbow macaroni

1 lb. lean ground beef

1 can tomato soup

1 can cream of mushroom soup

1 medium green pepper, diced

2 cups Sharp Cheddar cheese, cubed

1 can (3 oz.) French fried onions

Cook macaroni according to package directions and drain. Brown beef with green pepper in large skillet; drain. Add soups and cooked macaroni.

Place half of the mixture in a greased 2 quart casserole dish. Sprinkle with half the cheese and French fried onions. Top with remaining macaroni mixture and cheese. Bake at 350º for 25 minutes. Sprinkle with remaining onions and bake 5 minutes longer.