I’m thankful to my neighbor from Germany for sharing this meal—my husband enjoyed it from the very first bite!

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10.75 ounces) condensed tomato soup
2 cups shredded cheddar cheese
2 cups elbow macaroni, uncooked
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain any excess fat.

Transfer the beef mixture to a slow cooker.

Stir in the diced tomatoes, tomato soup, 1 cup of the cheddar cheese, elbow macaroni, oregano, basil, salt, and pepper.

Cover and cook on low for 4-5 hours, or until the macaroni is tender.

Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.

Cover and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Serve hot, and enjoy!