2 c. uncooked elbow macaroni
1 lb. frankfurters, quartered
1 can cream of mushroom soup
1 c. shredded carrots
1/2 c. chopped onion
1/4 c. green pepper

Cook macaroni according to package directions; drain. In a large bowl combine all ingredients. Mix well. Turn into a greased 2 quart baking dish. Cover and bake 30 to 35 minutes at 350 degrees or until hot and bubbly.