Casserole Italiano 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup butter 1 1/2 pounds ground round 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon oregano 2 tablespoons Worcestershire sauce 1 (8 ounce) package elbow macaroni,     cooked according to directions 1 (3 ounce) can button mushrooms, drained 1 can tomato soup, undiluted 1 medium tomato, chopped 1/2 cup grated Parmesan cheese 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.