Greek Spaghetti

• 2 lb. ground meat
• 1 lb. Velveeta cheese
• 1 large can chopped black olives
• 18 oz. vermicelli spaghetti
• 1 large can cut up tomatoes and juice
• 1 small can tomato sauce
• 2 cans mushroom soup
• 1 large chopped onion
• 2 tsp. garlic salt
• 1/2 stick margarine
• salt and pepper
• 1/2 tsp. rosemary
• 1/2 c. red cooking wine

1. Saute onion in melted butter.
2. Add garlic salt and rosemary and remove from heat.
3. Salt and pepper meat and brown, add tomatoes with juice, tomato sauce and cooking wine.
4. Cook until thick, about 15 to 20 minutes.
5. Grease a 9 x 12-inch glass dish. Layer 1/2 meat sauce, all of spaghetti, spread soup on top of spaghetti, 1/2 of grated cheese, 1/2 of olives, remaining meat sauce, rest of cheese and rest of olives.
6. Bake at 325u0b0 for 30 minutes, uncovered.

ground meat, velveeta cheese, black olives, vermicelli spaghetti, tomatoes, tomato sauce, mushroom soup, onion, garlic salt, margarine, salt, rosemary, red cooking wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608830 (may not work)