Pasta Casserole

• 1/2 (7 oz. size) pkg. small elbow spaghetti
• 2 lb. ground beef
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 cans tomato soup
• 1 (No. 300 size) can kidney beans, undrained
• 1 can pitted ripe olives
• salt and pepper to taste
• Cheddar cheese, grated
• 1 (No. 300 size) can whole kernel corn, undrained

1. Cook spaghetti according to directions on package in a large size skillet or pan.
2. Brown ground beef and saute onion and pepper (green).
3. Drain off excess grease.
4. Add remaining ingredients (except cheese), including corn and bean liquids.
5. Mix well and pour into casserole or baking dish.
6. Top with grated Cheddar cheese and bake for about 30 minutes at 350u0b0.
7. Serves 10.

elbow spaghetti, ground beef, onion, green pepper, tomato soup, kidney beans, olives, salt, cheddar cheese, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490342 (may not work)