Spaghetti For Twenty

• 1 1/2 to 2 lb. ground beef
• 6 medium onions
• 1/4 lb. margarine
• 1 bunch carrots, grated
• 2 sweet green peppers, chopped
• 1 bunch parsley, chopped
• 2 or 3 cloves garlic, chopped
• 2 c. canned tomatoes
• 2 (10 1/2 oz.) cans tomato soup
• 1 large can mushrooms
• 1 1/4 lb. spaghetti
• 1 lb. sharp cheese, grated

1. Brown meat and onions in margarine.
2. Add carrots, peppers, parsley and garlic.
3. Add tomatoes and soup, rinsing containers with a little water.
4. Simmer 1 hour. Add mushrooms and cook 20 more minutes.
5. Cook spaghetti in boiling, salted water until tender (about 20 minutes).
6. Rinse in cold water.
7. Have ready 3 large casseroles. In each put a layer of spaghetti, a layer of sauce, then grated cheese. Repeat with a second layer.
8. (May be set aside for baking later.)
9. Bake at 350u0b0 for 30 minutes.

ground beef, onions, margarine, carrots, sweet green peppers, parsley, garlic, tomatoes, tomato soup, mushrooms, spaghetti, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593688 (may not work)