- 6
4/5
(2 Votes)
Ingredients
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 1/2 pounds ground chuck
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons Worcestershire sauce
- 1 package (8 ounces) elbow macaroni
- 1 can (3 ounces) button mushrooms, drained
- 1 can (10 1/2 ounces) tomato soup, undiluted
- 1 medium tomato, chopped
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Preheat oven to 375 degrees.
In hot butter in large skillet, saute onion and green pepper until tender--5 minutes.
Add beef; cook, stirring, over medium heat until browned--about 5 minutes. Add salt, pepper, oregano, and Worcestershire.
Meanwhile, cook macaroni as package label directs. Drain; turn into 2 1/2-quart casserole.
Add beef mixture, mushrooms, tomato soup, and chopped tomato; toss to combine well.
Bake, covered, 40 minutes.
Remove cover; sprinkle with cheese. Bake 5 minutes longer, or until nicely browned.