1/2 (16 oz.) box elbow macaroni noodles
2 tbsp. onion, chopped
1 cup finely chopped celery
2 tbsp. butter
1 1/2 lb. ground round beef
3/4 chopped bell pepper
1/2 (15 oz.) can whole kernel corn, drained (or to taste)
5 (8 oz. ea.) cans tomato sauce (or less)
salt, to taste
1 (16 oz.) pkg. grated cheddar cheese, for sprinkling

Cook macaroni in boiling water according to package directions. Drain.

Sauté onion and celery in butter until soft. Add meat and cook until browned, stirring to break up large pieces. Add chopped pepper and corn (to taste). Add tomato sauce until mixture looks firm, but not too soupy. Combine with noodles. Turn into baking dish.

Cover and bake for 30 minutes at 350°F. Uncover and bake for 20 minutes then top with cheese and bake for 10 minutes more.