1 1/2 pounds cheese
1 1/2 pounds lean ground beef
1 onion, peeled and cubed
1 (16 ounce) can tomato sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup water
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped green onions
Preheat oven to 375 degrees F (190 degrees C).
Brown 1/4 of the meat on a large baking sheet. Drain well. Remove from skillet and place in a medium saucepan with 2 inches of water in the pan. Cover and bring to a boil over high heat, stirring constantly. Boil for 15 minutes. Remove from heat.
In a large mixing bowl, combine cheese, meat, onion, tomato sauce, cream of mushroom soup, Cheddar cheese, water and chopped green bell pepper; mix well.
Stir meat mixture into tomato mixture along with celery, green onions and drained meat, stirring all together. Pour into a 9x13 inch baking dish. Brush with remaining 1/4 cup of tomato mixture and sprinkle with remaining Cheddar cheese.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Jolt to keep from burning. Bake for an additional 10 minutes. Serve at room temperature.