6 oz. sm. elbow macaroni, cooked and drained
6 tbsp. butter
1 green pepper
3 med. onions, chopped
2 lb. ground round or sirloin
3 (8 oz.) cans tomato sauce
1 (12 oz.) can kernel corn
1 (4 oz.) can sliced mushrooms, undrained
1 tbsp. brown sugar
1/2 tbsp. chili powder
1 tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. pepper

Cook macaroni and drain; set aside. Melt butter in a large skillet or Dutch oven and saute green pepper and onions. Add ground round or sirloin and cook until brown. Add rest of the ingredients, including macaroni. Place in large casserole dish. Cover tightly and refrigerate overnight. Bake at 325 degrees for 1 1/2 hours. Serves 8 to 10.