5 lbs. ground meat
1 lb. onions
1 lb. bell pepper
1 bunch celery
1 lg. can V-8 cocktail juice
1 (2 lb.) can tomatoes
1 can tomato soup
1 can Hunts Spanish tomato sauce
1/4 c. Worcestershire sauce
2 lg. pkgs. wide noodles
1 lb. med. sharp cheese
1 can mushrooms
1 lg. jar stuffed green olives

Chop and simmer together celery, bell pepper, and onion. Meanwhile, brown and granulate meat; drain and put all together. Next add the tomato mixture. Add salt and pepper to taste. Cook the noodles very briefly; drain and add to the above. Slice the mushrooms and olives to garnish top. Grate cheese; put 1/2 into the mixture and sprinkle the rest on the top. The entire mixture can be baked in a roaster pan for 1 hour at 300 degrees. (I bake 1 hour under foil and another 30 minutes without to brown it.) Or the mixture can be divided into small pans which can be frozen until ready to bake.