6 oz. elbow macaroni (1 1/2 c.)
2 strips bacon, diced
1/2 c. minced onion
1/2 c. minced green peppers
1/2 clove garlic, minced
1 (#2) can tomatoes (2 1/2 c.)
1 tsp. salt
1/2 lb. cubed cooked ham or canned Spam
1 c. cooked, cleaned shrimp
1/2 c. day old bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. melted butter

Early in day, cook macaroni and drain. In skillet, saute bacon until crisp. Add onions, pepper, and garlic until tender. Add tomatoes and salt; heat. Add macaroni, ham, and shrimp. Pour into 1 1/2 quart casserole. Refrigerate.

About 1 1/2 hours before serving, heat oven to 350 degrees. Combine bread crumbs, cheese, and butter. Sprinkle on top of casserole. Bake about 1 hour.