Cuban Spaghetti

• 2 lbs lean ground beef
• 3 large onions, chopped
• 1 green bell pepper, chopped
• 1/2 bunch celery, chopped
• 2 (10 3/4 ounce) cans condensed tomato soup
• salt
• Tabasco sauce
• cayenne pepper
• black pepper
• 1 teaspoon Worcestershire sauce
• 1 (4 ounce) can mushrooms
• 1 (8 ounce) package spaghetti, cooked and drained
• 1 (4 1/2 ounce) can chopped ripe olives
• 8 ounces shredded sharp cheddar cheese (2 cups)

1. Heat oven to 350u0b0F.
2. Brown ground beef and onions; drain.
3. Stir in green pepper, celery, tomato soup and seasonings to taste.
4. Cook until vegetables are tender.
5. Spread half of meat mixture in a baking dish; layer with half of mushrooms, half of spaghetti, half of olives and half of cheese.
6. Repeat layers.
7. Bake 1 hour or until casserole bubbles.

lean ground beef, onions, green bell pepper, celery, tomato soup, salt, tabasco sauce, cayenne pepper, black pepper, worcestershire sauce, mushrooms, olives, cheddar cheese

Taken from www.food.com/recipe/cuban-spaghetti-124834 (may not work)