1 lb. macaroni, cooked
1 c. whole corn
1 c. tomatoes
1 c. green peas
1/2 c. celery
1 can pimiento
1/2 tsp. red pepper
1/2 tsp. oregano

Place 1/2 of cooked macaroni in baking dish. Add vegetables one at a time. Cover with shredded Cheddar cheese. Add remaining macaroni and top with Parmesan cheese. Bake for 45 minutes at 350 degree.