Souper Macaroni Casserole

1 1/2 cups uncooked elbow macaroni
1 lb ground beef
1/2 cup chopped onion
1/4 tsp. salt
1/4 tsp. pepper
10 oz can mushroom soup, undiluted
10 oz can tomato soup, undiluted
19 oz can crushed tomatoes
grated cheddar cheese

• Cook macaroni in boiling water with 1 tsp of oil until done. Check package for timing. Drain.
• While macaroni is cooking, brown ground beef in a large skillet and drain off fat.
• Add onion, salt and pepper. Saute' until onion is translucent.
  
• Stir in mushroom and tomatoe soups and the tomatoes
• Stir in the cooked macaroni
• Heat thoroughly
• Serve with cheese sprinkled on top and a tossed salad on the side.