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
1 (8 ounce) package elbow macaroni, cooked
    according to package directions
1 (3 ounce) can button mushrooms, drained
1 (8.75 ounce) can tomato soup, undiluted
1 medium tomato, chopped
1/2 cup grated fat free Parmesan cheese

Preheat oven to 375 degrees F.

In a large skillet sprayed with nonstick 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

10 WW points