2 lbs. ground beef
2 (#2) cans corn (cream style)
2 (#2) cans tomatoes
1 lg. onion, chopped
1 green pepper, chopped
1 tsp. salt
1/4 tsp. pepper
1 c. sliced stuffed olives
2 tsp. Worcestershire
1/2 c. slivered almonds (optional)
1 (4 oz.) can mushrooms
1 (14 oz.) pkg. lasagna noodles
1 stick butter
1 lb. sharp Cheddar cheese, grated

Sear beef in large frying pan. Add tomato, corn, onion, green pepper, salt and pepper. Cook on medium heat about 15 minutes, stirring frequently. Add olives, almonds, Worcestershire sauce, mushrooms. Reduce heat to low, simmer until well blended. Prepare noodles per package directions and drain. Return to pan and stir in butter until noodles are well coated.

Combine noodles with beef mixture. Add 1/2 cheese and pour into two 12 x 7 1/2 inch baking dishes. Cover with foil and bake 45 minutes at 325 degrees. Sprinkle with remaining cheese and bake uncovered 15 minutes longer. Cut and serve in squares. Casserole may be refrigerated few days or frozen. Serves 12 or more.