• 1 package (7.25 oz.) macaroni and cheese dinner mix
• 1 pound ground beef
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 can (14.5 oz.) Italian diced tomatoes, undrained
• 2 cups (8 oz.) shredded cheddar cheese
• 1 cup French fried onions

Prepare macaroni and cheese according to package directions.  Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.  Add to prepared macaroni.  Stir in tomatoes.

Spoon a quarter of the mixture into each of two greased 1.5 quart baking dishes; sprinkle each with 1/2 cup cheese.  Top with remaining macaroni mixture.

Sprinkle remaining cheese over one casserole.  Cover and freeze for up to 3 months.  Sprinkle the second casserole with French fried onions.  Bake, uncovered, at 350 degrees for 40 minutes or until heated through.

YIELD:  2 casseroles (3-4 servings each)