VEGETARIAN MEXICAN MACARONI (Tom's)

2 c. uncooked macaroni
2 cans kidney beans, drained
2 c. corn
1/2 c. chopped onion
1/2 c. chopped green peppers
1/2 c. chopped red peppers or pimento
1 c. chopped green olives
1 can (15 oz.) and 1 can (8 oz.) Hunts tomato sauce
1 t. chili powder or paprika
1 t. cumin powder
salt to taste

Cook macaroni per package directions. Mix all ingredients together in a (3 quart) casserole. Bake uncovered at 350° for 1 hour. Garnish with tomatoes, green onions and chopped lettuce.
Note: depending on the type of vegetarian you're cooking for, you may want to add some shredded cheese to this dish as well.

January, 2004, Menu minder