1/2 pkg. elbow macaroni, cooked
4 med. onions
1 c. cooked garden peas
1/2 lb. grated Velveeta cheese
1 sm. can tomato sauce
6 pieces of celery
1 c. raw grated carrots
1 can tomatoes
1 tsp. chili powder
Salt & pepper

Cook pepper, celery, onions, tomatoes, sauce and chili powder together in a small amount of bacon dripping with lid on for 1 hour. Salt and pepper to taste.

Cook macaroni. Pour a layer of cooked macaroni into 2 quart casserole dish, and top with 1/2 of sauce and a layer of cheese, carrots and peas. Repeat the layers. Meat may be added.

Bake at 350 degrees for 30 minutes. Serves 4 to 6.