1 to 1 1/2 lbs. ground meat
1 lg. onion
1 can tomato soup
1 pkg. thin spaghetti, cooked
1 sm. bottle olives
1/2 lb. mild Longhorn cheese
1 bell pepper
2 stalks celery, chopped
1 can cream of mushroom soup

Saute onions, celery, pepper and mix in beef and brown. Drain off fat. Mix in tomato soup and juice from olives. Cook until thick. Season with salt and pepper. Place alternate layers of cooked spaghetti, sauce and cheese. Top with cream of mushroom soup and sliced olives.