1/2 lb. shell macaroni
2 lbs. lean ground beef
3 med. onions, chopped
1 med. green pepper, minced
1 bud garlic, minced (opt.)
1/4 lb. butter
4 (8 oz.) cans tomato sauce
1 (No. 2) can whole kernel corn
3 (3 oz.) cans mushrooms and liquid
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. chili powder
2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheddar cheese

Cook macaroni according to package directions. Drain and set aside. Brown meat, onion, green pepper, and garlic in butter. Transfer to a 6 quart casserole dish and thoroughly stir in all other ingredients. Add cooked macaroni and mix well. Refrigerate overnight.

When ready to serve, heat oven to 350 degrees. Cover casserole dish and bake for 2 hours or until it bubbles. Yield: 10 to 12.