Mac and Cheeseburger Casserole

Here is an easy, all-in-one, family-pleasing casserole. It combines all four of the food groups, and makes a complete meal. It is tasty and quick and easy to prepare. Then just put it in the oven and relax until dinner time! This dish is very convenient because although the meat and vegetables require a quick precooking time, the pasta does not. There is enough liquid in the casserole to fully cook the pasta while it is in the oven. Just make sure you use a short, quick-cooking pasta shape. The pasta is far from al dente, but still slightly firm.If you are used to very tender pasta, you may want to add a bit more liquid and increase the cooking time, or try precooking the pasta, and just baking the dish for a short amount of time.

Mac and Cheeseburger Casserole
1 pound (500 grams) extra lean ground beef
2 cups thinly sliced fresh mushrooms
1 medium onion, chopped (about 1/2 cup)
2 cups uncooked macaroni (or other short pasta)
1 can (14 ounces) diced tomatoes, with juices
1 can (284 mL) condensed cream of mushroom soup
2 Tablespoons Worcestershire sauce
1/4 cup grated cheese (I used marble)
Optional Add-Ins: 1 cup chopped red and yellow peppers, 1/2 cup chopped celery, one Tablespoon chili powder.

Preheat a large skillet with a little oil over medium heat. Add the beef and cook thoroughly. Push the beef to the sides of the pan and put the mushrooms, onion, and celery and peppers, if using. Sautee until softened, about five minutes.
Place mixture in a large, oven-proof casserole dish and add the remaining ingredients except for the cheese. Cover and bake at 400◦F for 50 minutes, until pasta is tender. Sprinkle with cheese and let stand 5 minutes before serving.