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Casserole Italiano
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/2 cup chopped onion
/2 cup chopped green bell pepper
/4 cup butter
1/2 pounds ground round
1/2 teaspoons salt
/4 teaspoon pepper
/2 teaspoon oregano
tablespoons Worcestershire sauce
(8 ounce) package elbow macaroni,
cooked according to directions
(3 ounce) can button mushrooms, drained
can tomato soup, undiluted
medium tomato, chopped
/2 cup grated Parmesan cheese
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Preheat oven to 375 degrees F.
In a large skillet, sauté onion and green pepper in butter over medium heat until tender. Add ground
round, cooking until brown. Add salt, pepper, oregano and Worcestershire sauce.
In a 2 1/2−quart casserole, combine cooked macaroni, ground round mixture, mushrooms, soup and
chopped tomato. Cover and bake for 40 minutes.
Remove from oven; sprinkle cheese on top and bake 5 minutes longer, or until cheese is melted and
brown.
Makes 4 to 6 servings.
Casserole Italiano
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