1 Tablespoon Oil

2 Cloves Garlic -- pressed

3/4 Teaspoon Salt

2 Teaspoons Worcestershire Sauce

1/2 Cup Sour Cream

8 Ounces Macaroni -- corkscrew,cooked

1/2 Cup Chopped Onion

1 Pound Ground beef

1/8 Teaspoon Pepper

1 Can Garden Tomato Soup

2 Cups Cheddar cheese, shredded

1 stalk celery -- chopped\

1/2 cup green pepper -- chopped

1 clove garlic -- minced

Preheat oven to 350 degrees. In heavy skillet, heat oil over medium heat. Add o nion and garlic, green peppe, garlic and celery and saute until translucent. Ad d beef, salt, pepper and Worcestershire sauce. Cook until browned, stirring to break into small pieces. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni. Mix just until combined. Pour into 2-1/2 qt casserole. Sprinkle with remaining cheese. Bake 30 minutes.

Source: Ladies Home Journal 3/84