4 lg. onions
3 tbsp. oil
4 green peppers, chopped
1 lg. can tomatoes
3 bay leaves
3 tsp. sugar
1 tsp. salt
1/4 c. oil (part olive oil)
1 (4 1/2 oz.) can chopped ripe olives
1 sm. can mushrooms
Grated sharp cheese
2 tbsp. butter
2 tbsp. flour
2 c. milk
1 lb. spaghetti

1. Simmer 4 large onions (coarsely chopped) in 1/4 cup water until soft. Add 3 tablespoons oil, chopped green peppers, tomatoes (if you want, you can put onions, oil, green peppers and tomatoes in blender or food processor), bay leaves, sugar, salt and 1/4 cup oil. Simmer, covered for 1 hour. During the last 10 minutes, add olives and mushrooms.

2. Cook spaghetti.

3. Make cream sauce - with the butter, flour and milk.

4. Fill casserole dish with layer of spaghetti, one layer of grated cheese, layer of tomato sauce. Repeat. End with layer of tomato sauce. Pour the white sauce over at the last. Bake 1 hour at 350 degrees. This freezes nicely.