Greco

3 tablespoons vegetable oil
1 medium-size onion chopped
1 medium-size green bell pepper, seeded and chopped
1/2 pound ground beef  round
1/2 pound ground veal or pork
1/2 pound fresh mushrooms, chopped
3 cups shell macaroni, boiled according to package directions (but no more than 6 minutes) and drained
Two 8-ounce cans tomato sauce
1 large (about 15 ounces) can cream-style corn
Salt and black pepper to taste
1 cup freshly grated Parmesan cheese

1. Butter a 1 1/2-quart casserole and set aside.

2. In a large heavy skillet, heat the oi over moderate heat, add the onion and bell pepper, and stir for 3 minutes. Add the beef and veal or pork and stir, breaking up the meats with a fork, till browned. Pour off any fat from the skillet and rove from the heat.

3. Spoon half the meat mixture over the bottom of the prepared casserole, scatter the mushrooms over the top, and layer the macaroni over the mushrooms. Pour the tomato sauce evenly over the top, layer the corn evenly over the sauce, spoon the remaining meat mixture over the corn, and season with salt and pepper. Cover the casserole with plastic wrap and refrigerate for 1 hour.

4. When ready to bake, preheat the oven to 325 degrees, sprinkle the cheese evenly over the tip, and bake till browned, about 45 minutes.