1 c. macaroni rings
1 lb. ground beef
2 tbsp. onions, chopped
2 tbsp. green pepper, chopped
2 1/2 c. cream style corn
1 can chicken rice or noodle soup
Salt, pepper to taste

Cook macaroni rings according to directions on package; drain well. Set aside. Brown meat, green pepper and onions. Remove any excess drippings. Add corn, soup, drained macaroni, and salt and pepper. Cover with buttered crumbs. Refrigerate overnight if you wish and bake next day at 350 degrees for one hour. Do not cover.