Ingredients for 4 servings:
1. 2 cups elbow macaroni, uncooked
2. 1 lb ground beef
3. 1 medium yellow onion, chopped
4. 1/2 green pepper, seeded and diced
5. 1 (12 ounce) bottle chili sauce
6. 1 (28 ounce) can crushed tomatoes, undrained
7. 1 tablespoon Worcestershire sauce
8. 1/2 cup whole kernel corn, drained
9. 1/2 cup sweet peas, drained
10. 1 teaspoon kosher salt
11. 1/4 teaspoon fresh ground black pepper
12. 1 teaspoon garlic powder
13. 1 teaspoon onion powder
14. 1/2 teaspoon marjoram leaves
15. 1/4 teaspoon thyme leaves
16. 1 cup sharp cheddar cheese, shredded

Directions:
1. Preheat oven to 350°F
2. Spray 2-quart casserole dish with nonstick cooking spray.
3. Prepare elbow macaroni according to package directions; drain and set aside.
4. In a medium heavy-bottom skillet, combine together the ground beef, onion, and green pepper. Cook until the beef is brown and the onion and peppers are tender; drain.
5. Stir in all of the next ingredients EXCEPT the cheese; add the cooked macaroni and give a good stir.
6. Transfer into the casserole dish; top with the cheddar cheese.
7. Bake for 35 to 40 minutes.
8. Serve up with a garden salad and warm rolls.

Enjoy your meal!