7 oz. pkg. creamettes elbow macaroni
2 tbsp. butter
4 tbsp. diced green peppers
2 tbsp. sliced green onions
1 can cream of mushroom soup
4 oz. can mushroom pieces
2 oz. jar pimento pieces
1/4 c. sour cream
1/3 c. grated Parmesan cheese
1 tbsp. butter
1-2 green onion tops
6 3/4 oz. can Hormel chunk ham

Prepare macaroni according to package directions; drain. Melt butter in medium saucepan and saute onions and pepper. Stir in soup. Add mushrooms and pimento; mix well. Heat through, remove from heat and fold in sour cream and cheese.

Combine hot mixture with macaroni. Melt 1 tablespoon butter in small fry pan. Add ham and green onion tops; quickly mix butter, stirring constantly until hot. Arrange macaroni mixture on large platter. Top with ham.