1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup butter
1 1/2 pounds ground round
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
1 (8 ounce) package elbow macaroni, cooked according to directions
1 (3 ounce) can button mushrooms, drained
1 can tomato soup, undiluted
1 medium tomato, chopped
1/2 cup grated Parmesan cheese
Heat oven to 375 degrees F.
In a large skillet, sauté onion and green pepper in butter over medium heat until tender.
Add ground round, cooking until brown.
Add salt, pepper, oregano and Worcestershire sauce.
In a 2 1/2-quart casserole, combine cooked macaroni, ground round mixture, mushrooms, soup and chopped tomato. Cover and bake for 40 minutes.
Remove from oven; sprinkle cheese on top and bake 5 minutes longer, or until cheese is melted and brown.
Yield: 4 to 6 servings
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