2 cups (8 oz.) elbow macaroni
1 can condensed cheddar cheese soup
1/4 cup each minced onion and green pepper (optional)
3 eggs
1 teaspoon each oregano and sweet basil leaves
1/2 teaspoon garlic powder
1-1/2 tablespoon sugar
16 ounce can tomato sauce
12 ounce shredded mozzarella cheese
sliced pepperoni
Cook macaroni according to package, drain thoroughly. Combine with soup, onions, peppers, and eggs. Spread in greased 9×13-inch pan. Bake at 350 F for 25 minutes. Add seasonings to sauce; pour over macaroni and spread evenly. Sprinkle cheese on top and then top with pepperoni slices. Bake 10 minutes longer.
Makes 6-8 servings