8 oz. shell macaroni
1/4 lb. butter
2 lbs. ground beef
3 med. onions
1 med. green pepper
3 cloves garlic
4 (8 oz.) cans tomato sauce
1 can kernel corn
3 oz. can mushrooms, undrained
1 c. grated cheese (sharp)
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1/2 c. sherry wine
2 tbsp. salt
1/4 tsp. pepper

Saute onion, garlic and green pepper and meat in butter. Stir in sauce and remaining ingredients. Add cooked macaroni. Refrigerate overnight. Bake 1 1/2 hours uncovered at 350 degrees.