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Casserole Italiano



  • 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


  1. Heat oven to 375 degrees F.
  2. In a large skillet, sauté onion and green pepper in butter over medium heat until tender.
  3. Add ground round, cooking until brown.
  4. Add salt, pepper, oregano and Worcestershire sauce.
  5. In a 2 1/2-quart casserole, combine cooked macaroni, ground round mixture, mushrooms, soup and chopped tomato. Cover and bake for 40 minutes.
  6. 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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