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tablespoon fat
onions, chopped
green bell pepper, chopped
/4 teaspoon garlic salt
pound ground meat
(20 ounce) can tomatoes
tablespoon chili powder
cup water
(4 ounce) can mushrooms
(15 ounce) can peas
Salt and pepper, to taste
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2 to 14 ounces spaghetti, cooked and drained
cups grated sharp cheese
cup black olives, sliced
Preheat oven to 350 degrees F. Grease large baking dish.
Melt fat and cook onions, pepper and garlic salt, but do not brown. Add ground meat and brown. Add
tomatoes, chili powder and water. Cover and cook over low heat for 30 minutes. Add mushrooms,
corn, peas, salt, pepper and olives. Add cooked spaghetti to sauce and stir well.
Fill baking dish with half the spaghetti mixture, cover with half the cheese. Repeat layers. Bake 20 to
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0 minutes.
Yields 12 to 14 servings.
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