Greek Spaghetti

• 1/2 stick oleo
• 2 cloves garlic, cut up
• 1/2 tsp. rosemary leaves
• 2 small onions
• 2 lb. lean ground beef
• 1/2 c. sherry or cooking wine
• 1 (No. 303 size) can stewed tomatoes
• 1 can water
• 16 oz. spaghetti
• 1 can cream of mushroom soup
• 1 lb. Velveeta
• 1 small can black olives (sliced or chopped)

1. Cook the garlic, rosemary leaves and onions in the oleo until onions are clear.
2. Brown the ground beef in a separate pan. Add to the first mixture. Add the sherry or cooking wine. Add the tomatoes and water.
3. Cook until thick, 2 hours slowly, uncovered. Cook the spaghetti.
4. Grease casserole dish and layer the spaghetti, sauce, mushroom soup, cheese, and olives.
5. Cook 20 minutes at 325u0b0.

oleo, garlic, rosemary, onions, lean ground beef, sherry, tomatoes, water, spaghetti, cream of mushroom soup, velveeta, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=912490 (may not work)