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  • 1 lb. ground beef
  • 1 large onion, chopped
  • 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
  • ¼ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 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.

Makes 4-6 servings

Source: Taste of Home

This was easy to prepare, but not a true marzetti, meaning I prefer it with elbow macaroni. The flavor was very good and elbows could easily have been swapped in for the egg noodles.

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