Reply #5: Quick Rick Casserole

[gvstn]

1 1/2 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 4oz. can mushrooms
7oz. pkg. elbow macaroni
1 16 oz. can diced tomatoes (I sometimes use DelMonte with mild green chiles for a little added spice)
1 8oz can tomato sauce
1 c. water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano

Brown ground beef, onion, celery and green pepper.
Remove from pan, reserve drippings.
Add macaroni to drippings and brown lightly.
Add beef mixture and remaining ingredients.
Cover tightly and cook slowly 30-35 minutes until pasta is tender. (If desiring leftovers I would cook 25-30 minutes because otherwise pasta will get too mushy for my taste in subsequent reheatings)