1 cup elbow macaroni
1 pound ground beef
1 onion, diced
1/4 cup chopped green bell pepper
1 (15-ounce) can diced tomatoes
1 tablespoon ketchup
1 tablespoon steak sauce
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper
1 (10.5-ounce) can cream of mushroom soup
1 cup grated cheddar or Monterey Jack cheese
Heat oven to 350 degrees. Lightly grease a 9- by 13-inch baking dish with nonstick oil spray.
Cook the macaroni according to package directions.
Meanwhile, in a large skillet, brown the ground beef over medium-high heat. Add the onion and green pepper and cook, stirring frequently, until the onions are translucent. Add the tomatoes, ketchup, steak sauce and parsley and continue to cook, stirring frequently, until the tomatoes soften, about 10 minutes.
Stir in the cooked macaroni, and season to taste with salt and pepper. Stir in the cream of mushroom soup and transfer to the prepared dish. Sprinkle the cheese over the top. Bake until the casserole is bubbly and the cheese is lightly browned, about 30 minutes. Serve.