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JOHNNY MOSETTI 
1 lb. ground beef, browned
1/2 c. chopped onion
2 c. chopped celery
1 sm. green pepper
2 sm. or 1 lg. jar spaghetti sauce
1 med. bottle Spanish olives, chopped
2 (8 oz.) cans mushroom pieces
20 oz. tomato juice
1 can tomato soup
Garlic; optional

Add all liquids from cans including olive juice. Cook celery, onion, green pepper in liquid until tender. Add meat, olives, and mushrooms. Cook 1 small package spaghetti, wash with cold water. Add all together in large container. put in buttered casserole dishes; top with thick layer of cheese. Bake with lid on 1 hour at 350 degrees.
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