1 pound ground beef
1 large onion, chopped
1/3 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup (4 ounces) shredded cheddar cheese

1 pound ground beef 1 large onion, chopped 1/3 cup chopped green pepper 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 can (6 ounces) tomato paste 1 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon pepper 1/3 cup water 1 tablespoon Worcestershire sauce 8 ounces wide noodles, cooked and drained 1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese.
Cover and bake at 350° for 45 minutes or until heated through. Yield: 4-6 servings.