1 lb. bulk sausage
1 (10 1/2 oz.) can cream of chicken soup or cream of mushroom
1/2 c. milk
2 tbsp. chopped green pepper
2 tbsp. chopped pimento
6 oz. macaroni twists

Cook sausage in skillet and drain. Cook noodles in unsalted water and drain. Blend together soup, milk, peppers and pimentos. Add sausage and blend together with noodles. Turn into 2 quart casserole.

If desired, sprinkle with bread crumbs or crushed chips.

Bake uncovered at 350 degrees 40 minutes. Serves 6.