Instructions

1. In a large pot, begin boiling enough water for all 2 pounds of macaroni noodles.

2. While the water is boiling, dice the green pepper and onion.

3. In a saucepan, put about a Tbsp. of oil and heat it on Low.

4. Cooked the diced vegetables until brown. It should be about time to put the noodles in the boiling water, as well.

5. Be sure to stir the noodles so they don't burn and stick to the bottom.

6. Unwrap every slice of cheese in the package and place them in a large straight stack.

7. Chop the cheese into small squares.

8. When they are soft, strain the noodles in the colander.

9. Pour the noodles from the colander back into the pot you boiled them in.

10. Add the cheese first, mixing as you go. The cheese will begin to melt as you do so.

11. Add in the diced vegetables while stirring, and then stir in both cans of tomato soup.

12. Mix until everything is evenly distributed and the cheese has melted nicely.

13. Spread evenly throughout a large casserole dish and bake at 350°F for 20-25 minutes, or until it reaches your desired temperature and or crispness!