1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1 1/2 lbs. ground chuck
1 1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano
2 tbsp. Worcestershire sauce
1 pkg. (8 oz.) elbow macaroni
1 (3 oz.) can mushrooms
1 can tomato soup
1 med. tomato, chopped
1/2 c. Parmesan cheese

Saute onions, green peppers and beef until brown. Add salt, pepper, oregano and Worcestershire sauce.

In another pan (2 quart) cook macaroni. Drain and put into 2 1/2 quart casserole dish. Add beef mixture, mushrooms, tomato soup and chopped tomatoes. Mix well. Bake covered for 40 minutes at 350 degrees. Remove cover and sprinkle on cheese. Bake 5 minutes longer or until cheese is lightly browned.