Spaghetti Casserole

• 1 lb. ground round steak
• 1 medium onion, minced
• 1 small green pepper, chopped
• 3 stalks celery, chopped
• 2 Tbsp. margarine
• 1 (10 3/4 oz.) can tomato soup
• 2 (3 or 4 oz.) cans mushrooms (stems and pieces)
• salt and pepper to taste
• 1 (8 oz.) pkg. spaghetti, broken in half and cooked
• 1/2 lb. shredded sharp Cheddar cheese
• 1 (10 1/2 oz.) can mushroom soup
• 1/4 c. sliced green stuffed olives (optional)

1. Cook ground steak, onion, pepper and celery in margarine until meat turns gray. Add tomato soup, mushrooms, salt and pepper. Simmer until heated.
2. Put a small amount of sauce in bottom of 2 1/2-quart casserole. Alternate layers of cooked spaghetti, meat sauce and shredded cheese, making 2 layers.
3. Top with mushroom soup.
4. Cover and bake at 325u0b0 for 45 minutes or until bubbly. Place sliced olives on top after baking.

ground round steak, onion, green pepper, stalks celery, margarine, tomato soup, mushrooms, salt, shredded sharp cheddar cheese, mushroom soup, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500525 (may not work)