1/2 lb. spaghetti, cooked
1 chopped onion
1 chopped green pepper
1 clove garlic, minced
1 stalk celery
5 tbsp. butter
1 lb. ground beef
2 tsp. sugar
1 lg. can tomatoes
2 tsp. Worcestershire sauce
1/2 c. grated cheese
2 tsp. salt
1 sm. can sliced mushrooms
1 can tomato soup

Saute celery, onions, garlic and green pepper in butter. Brown ground beef, add to celery, onions, garlic and pepper. Add tomatoes, salt, sugar and cheese. Cover and cook over low heat about 30 minutes. Add Worcestershire sauce, mushrooms, and tomato soup.

Mix well with cooked spaghetti. Put in 2 quart casserole. Cover with foil. Refrigerate at least two days. When ready to serve, bake in 350 degree oven for 1 hour. Serve with more grated cheese on top. Serves 8 to 10 people, about 40 minutes to prepare.