1 (8 oz.) pkg. shell macaroni
2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. salad oil
2 lb. ground beef
2 tsp. salt
1/4 tsp. pepper
1 (10 oz.) can tomato soup
1 c. shredded cheddar cheese
2 tbsp. Worcestershire sauce
1 c. coarsely chopped peanuts

Cook macaroni according to package directions until barely tender; drain. Combine onion, green pepper, salad oil, and beef in large kettle. Cook over medium heat until beef is browned.

While beef is browning, break up with fork. Season with salt and pepper; stir in soup, milk, 2/3 cup cheese, and Worcestershire sauce. Add macaroni; cover and simmer for 20 minutes, stirring occasionally.

Turn into a 2 1/2-quart greased casserole. Sprinkle with remaining cheese and peanuts. Bake at 350 degrees for 30 minutes.