1 pkg. (7 oz.) elbow macaroni (2 c. cooked)
1 tbsp. butter
1 sm. green pepper, chopped
2 (15 oz.) cans Hormel Chili with beans
1 (12 oz.) can whole kernel corn
1 tsp. seasoned salt
1/8 tsp. pepper
1 c. shredded Cheddar cheese

Prepare macaroni according to package directions. Drain. In a large skillet melt butter, add green peppers and onions. Cook until tender (do not brown). Add Hormel Chili, corn, salt and pepper.

Simmer on low heat 5 minutes. Stir in cooked macaroni. Top with shredded cheese. Cover and heat on low 5 minutes. 6 servings.