4 oz. shell macaroni
1/2 stick butter
1 lb. ground chuck beef
1 lg. onion, chopped
2 cloves garlic, chopped
1/2 lg. green pepper, chopped
2 (8 oz.) cans tomato sauce
1 sm. can whole kernel corn, drained
1 (3 oz.) can mushrooms, undrained
1 1/2 tbsp. brown sugar
1/2 c. sharp cheese, grated
1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1/4 c. cooking sherry
2 tsp. salt
1/8 tsp. pepper

DAY BEFORE: Cook macaroni as label directs; drain. Place butter in skillet and saute meat, onions, garlic and green pepper. Stir in all other ingredients except macaroni and bring to a boil. Add macaroni and toss. Transfer to 1 large or 2 small casseroles. Refrigerate overnight to mellow.

NEXT DAY: Bake covered for 1 hour at 350 degrees. Serve with grated Parmesan cheese. (You may use 2 casseroles and freeze 1 to bake later.)