7 oz. pkg. elbow macaroni (2 c. uncooked)
1 tbsp. butter
1 sm. green pepper, chopped
1 sm. onion, chopped
2 (15 oz.) cans chili with beans
12 oz. whole kernel corn, drained
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 pepper and onion. Cook until tender. Do not brown. Add chili, corn, seasoned 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.