Marion's Skokie Casserole

• 1/2 lb. elbow macaroni
• 3 tbsp. olive oil
• 1 lb. ground beef
• 2 cloves garlic, peeled and crushed
• 1 md. yellow onion, peeled and chopped
• 1 md. green bell pepper, cored, seeded, and chopped
• 2 cans (14-1/2 oz. each) stewed tomatoes
• 1 pkg. (10 oz.) frozen corn kernels, thawed
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup crushed potato chips
• 1/4 lb. grated cheddar cheese
• Parsley, for garnish

1. Cook the macaroni until al dente and drain.
2. Rinse in cold water and drain well.
3. Heat a large frying pan and add 1 tbsp.
4. of the oil.
5. Brown the ground beef until crumbly.
6. Remove to a colander and drain the fat.
7. Heat the pan again and add the remaining 2 tbsp.
8. of the oil.
9. Add the garlic, onion and green bell pepper.
10. Saute until tender and remove to a large bowl.
11. Combine the cooked macaroni and the browned ground beef with the sauteed vegetables.
12. Add the stewed tomatoes, thawed corn and salt and pepper to taste.
13. Mix together until all is incorporated.
14. Place the mixture in a large greased casserole and top with the crushed potato chips and cheddar cheese.
15. Bake in a pre-heated 350F oven for 1 hour or until hot and bubbly.
16. Sprinkle with parsley and serve.

elbow macaroni, olive oil, ground beef, garlic, yellow onion, green bell pepper, tomatoes, corn kernels, salt, freshly ground black pepper, potato chips, cheddar cheese, parsley

Taken from www.foodgeeks.com/recipes/4292 (may not work)