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