1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1 1/2 lb. ground chuck
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano leaves
2 tbsp. Worcestershire sauce
1 (8 oz.) pkg. elbow macaroni
1 (3 oz.) can button mushrooms, drained
1 (10 1/2 oz.) can tomato soup, undiluted
1 med. tomato, chopped

Preheat oven to 375 degrees. In hot butter in large skillet, saute onion and green pepper about 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 mix well. Bake covered 40 minutes. Add grated Parmesan cheese, if desired. Serves 6-8.