Directions

1. Preheat oven to 350°F. Lightly coat a 2-quart casserole with nonstick cooking spray; set aside. In a large skillet cook ground beef over medium-high heat until brown. Drain fat. Keep covered; set aside.
2. Meanwhile, in a large saucepan cook macaroni al dente according to package directions. Drain; return to saucepan. Add cooked beef. Stir in mushroom soup, tomato soup and bell pepper. If desired, add pimiento. Season with salt and pepper to taste. Carefully toss mixture until combined.
3. Place half of the beef mixture in prepared dish. Sprinkle with half of the cheese and half of the onions. Repeat layers with remaining beef mixture and cheese. Bake, uncovered, about 25 minutes. Sprinkle with remaining onions; bake 5 minutes more or until bubbly. Let stand 5 minutes before serving.