1 c. chopped green pepper, optional
1 c. chopped onion
2 c. chopped celery
2 lbs. ground beef
1/2 c. butter
2 tsp. salt
1 can (4 oz.) sliced mushrooms with liquid
1 can (8 oz.) tomato sauce
1 can (10 oz.) tomato soup
1 can (12 or 15 oz.) meatless spaghetti sauce with mushrooms
1 lb. broad noodles
2 c. grated American or sharp cheese
2 tsp. sugar

In large skillet saute pepper, celery, onion and ground beef. Reduce heat and cook 5 minutes. Stir in mushrooms and liquid, soup, tomato sauce and spaghetti sauce. Cook 5 minutes more. Cook noodles, drain. Lay noodles in 12 x 10 x 2 roasting pan or three shallow 8 x 8 pans or casseroles. Add sauce mixture and stir gently. Mix well. Sprinkle grated cheese on top and bake at 350 degrees about 35 minutes until bubbly. Freezes well.