1 (7 oz.) pkg. elbow macaroni (2 c., uncooked)
2 (15 oz.) cans Hormel chili with beans
1 (12 oz.) can whole kernel corn, drained
1 tbsp. butter
1 sm. green pepper, chopped
1 sm. onion, chopped
1 tsp. seasoned salt
1/8 tsp. pepper
2 c. shredded Cheddar cheese

Cook macaroni; drain. In large skillet, melt butter. Add green pepper and onion. Cook until tender. Do not brown. Add chili, corn, seasoned salt and pepper. Simmer on low heat, 5 minutes. Stir in cooked macaroni; top with shredded cheese. Cover and heat on low for 5 minutes. Makes 6 servings.