Preheat your oven to 350°F.

In a large skillet over medium heat, cook the ground beef with the chopped onion and green pepper. Stir often to break up the meat.

Once the meat is browned and no pink remains, drain off the extra fat.

Stir in the cream of mushroom soup, tomato soup, tomato paste, salt, oregano, pepper, water, and Worcestershire sauce until smooth.

Fold in the cooked and drained wide noodles until well coated with the sauce.

Spoon the mixture into a greased 3-quart baking dish, spreading it out evenly.

Sprinkle the shredded cheddar cheese over the top.

Cover the dish and bake at 350°F for 45 minutes, until heated through.

Let it rest for a few minutes before serving.

Let the casserole cool before refrigerating. It can be stored for 3 to 4 days.

You can freeze it for 2 to 3 months. For easier reheating, freeze in portion-sized servings.