Chili Mac Casserole

2 lbs. lean hamburger

1 large onion, chopped

1 large bell pepper, chopped

1 (28 oz.) can stewed tomatoes

2 cans tomato soup

3 Tbsp. chili powder or to taste

Salt and pepper

1 lb. macaroni, cooked

2 (16 oz.) cans kidney beans, drained

1 lb. frozen whole kernel corn

2 cups grated cheese (optional)

Brown hamburger, onion, and pepper.  Drain grease.  Add tomatoes, soup, seasonings, and 1 soup can water.  Cook for 30 minutes.  Put remaining ingredients in large baking pan.  Stir in meat, mixing well.  Cover with foil and bake at 350 degrees for 1 hour.  If desired, remove foil and sprinkle top with cheese.  Return to oven until cheese is melted.

This casserole is a variation of the casserole served for many years by our church two Saturdays a month at the Shelter to 80 to 100 homeless people.  For the Shelter we used mixed vegetables instead of corn and left out the beans and chili powder.  We don't use the cheese as it sticks to the foil when we transport it.  It's a good covered dish selection or works great to feed a large group.