Categories: Pasta, Seafood, Casseroles 
      Yield: 4 servings 
  
           -BETTY PINDER (TKHN51B) 
      1 pk Elbow macaroni, cook, 5oz 
      2 sl Bacon, chopped 
    1/2 c  Chopped onion 
    1/2 c  Chopped green pepper 
    1/2    Clove garlic, minced 
      2 tb Flour 
  2 1/4 c  Canned tomatoes 
    1/2 lb Boiled ham 
      1 c  Cooked cleaned shrimp 
    1/4 c  Breadcrumbs 
      2 tb Grated Parmesan cheese 
      2 tb Melted margarine 
  
  Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and 
  brown. Stir in flour; add tomatoes and cook until thickened, stirring 
  constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt 
  casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over 
  casserole. Bake at 350 for about 30 minutes.