1 lb ground beef or sausage
1 med lg onion chopped
3 cloves garlic minced
16 ozs pasta with cuplike shape
1 can Rotel tomatoes
1 can cream of mushroom soup
1 lb Velveeta cheese cubed
1 cup swiss cheese shredded
Cook pasta al dente, drain, rinse in cold water and set aside.
Brown meat with onion and garlic. Add mushrooms and saute. Add tomatoes and soup, then cheeses and stir till cheeses are melted. Combine pasta with meat sauce and toss and heat till well mixed.
Serve immediately, or place in casserole dish, refrigerate or freeze, and bake later at 300 degrees until hot and bubbly.