2 c. elbow macaroni
2 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1 (10 3/4 oz.) can cream of shrimp soup
1/4 c. milk
1 (6 1/2 oz.) can shrimp
1/2 c. sour cream
1 (4 oz.) can mushrooms
2 tbsp. sliced pimento-stuffed green olives
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
Crushed potato chips

Cook and drain elbow macaroni. Melt butter in medium skillet. Add onion and green pepper; cook until tender. Blend in soup and milk; heat through. Combine macaroni, soup mixture and remaining ingredients, EXCEPT potato chips; mix well. Pour into 2-quart casserole. Top with potato chips. Bake in 325 degree oven until hot, 30 to 40 minutes. 4 to 6 servings.