1 med. green pepper, chopped
1 med. onion, chopped
1 lb. linguica
4 med. tomatoes, cut up, or 1 lb. can crushed tomatoes
1 egg
1 lb. box shells (macaroni)
8 oz. Velveeta cheese
1 1/2 c. evaporated milk

Cut linguica into small pieces and saute along with green pepper and onion until peppers are cooked. Add tomatoes and cook until bubbly. Cook macaroni; drain.

Beat egg well; stir in evaporated milk and beat until well mixed. Melt Velveeta in microwave and stir into milk/egg mixture.

Butter a casserole dish well. Spread macaroni evenly in dish. Ladle the linquica mixture over the macaroni. Pour over the cheese mixture.

Cover with foil and bake in a preheated 375°F oven until heated through, about 15 minutes. Remove foil and bake for another 10 minutes or until cheese is bubbly.