1/4 lb. elbow macaroni (1 c.)
2 c. diced cooked ham
1/4 c. milk
1 tbsp. onion, minced
1/4 c. green pepper, minced
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. soft bread crumbs
1/2 c. coarsely grated American cheese

Cook macaroni in boiling salted water until tender (10 to 12 minutes). Drain well. Alternate layers of diced ham and macaroni in a 1 1/2 quart casserole. Mix milk, onion and green pepper with soup. Pour over macaroni and ham. Sprinkle top with bread crumbs and cheese. Bake in moderate oven, 350 degrees, 35 to 40 minutes. Serves 4 to 6.