1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 pounds lean ground sirloin
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
8-ounce package elbow macaroni, cooked according to package directions
1 can (3 ounces) button mushrooms, drained
1 can (8.75 ounces) tomato soup, undiluted
1 medium tomato, chopped
1/2 cup grated fat free Parmesan cheese
Preheat oven to 375° F.
In a large skillet sprayed with non-stick cooking spray, saute onion and green pepper in 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 more, or until cheese is melted and brown.
Makes 6 servings.
414.87 Cal (44.30% from Fat, 25.70% from Protein, 30.00% from Carb); 26.02 g Protein; 19.94 g Tot Fat; 30.41 g Carb; 0.92 g Fiber; 93.99 mg Calcium; 3.28 mg Iron; 764.13 mg Sodium; 661.71 IU Vit A; 56.42 mg Vit C; 91.53 mg Cholesterol
WW Points: 10 pt.