2 c. elbow macaroni, not cooked
1 can celery soup
1 can mushroom soup
2 cans milk
1 pkg. frozen vegetables
1/2 c. chopped green pepper
1/2 c. celery
1/2 c. chopped onion
3 c. cooked corn
8 oz. cheddar cheese

Mix the first 9 ingredients; put in a 9 x 12 pan and refrigerate for 24 hours. Cover the pan and cook in a preheated oven for 1 hour at 350 degrees. At the last 30 minutes, add the cheese.