1 sm. bottle stuffed olives
1 onion, minced
1 tbsp. butter
1 lb. ground beef
2 stalks celery, sliced thin
1 can tomato soup
2 sm. cans mushroom pieces
1/2 lb. sharp cheese, grated
1 can cream of mushroom soup
8 oz. pkg. spaghetti

Brown onion and celery in skillet with a tablespoon of butter. Add mushroom pieces and tomato soup. Cook spaghetti and drain. In a casserole place alternate layers of the tomato sauce, spaghetti, ground beef (raw) and grated cheese. Add the mushroom soup as the last topping. Bake at 325 degrees for 45 minutes. Slice olives and place on top. Serves 10 to 12.