1/4 lb. macaroni
1 lb. beef chuck, ground
1 1/2 medium onions, chopped
1/2 medium green pepper, minced
1/8 lb. butter
1 (8 oz.) can tomato sauce
1/2 (No. 2) can whole kernel corn
1 1/2 (3 oz.) cans mushrooms and liquid
1/2 tbsp. brown sugar
1/2 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tsp. salt
1/8 tsp. pepper
1/2 c. grated Cheddar cheese

Cook macaroni according to package directions; drain and set aside. Brown meat, onion and green pepper in butter. Transfer to a casserole dish and thoroughly mix all ingredients. Add macaroni and mix well. Refrigerate overnight.

Bake at 350°F, covered, for 2 hours or until bubbly.