2 lb. ground beef
1 lg. onion
1 clove garlic
1 sm. can mushrooms
8 oz. very fine noodles (angel hair)
1 med. (#303) can cream style corn
1 green pepper, chopped fine
Salt and pepper to taste
3 or 4 chopped capers (optional)
1/4 tsp. basil
1/2 lb. grated cheese (American or Mozzarella or Monterey Jack)
2 sm. cans tomato puree
1 lg. can tomato juice or vegetable juice cocktail
2 slices bacon
Chopped ripe olives
Parsley

Brown meat in a large pan. Add onion, garlic and green pepper. Cook 10 minutes. Add mushrooms (whole or in pieces). Cook 10 minutes. Add puree and juice and corn and basil and capers.

Raise heat and boil hard 10 minutes. Be careful so it won't burn or stick. Add noodles and cook at simmer until noodles are tender. Pour into greased baking pans not more than 2 inches deep, sprinkle cheese on top. Lay bacon slices on top of cheese, top with chopped olives and sprinkle with parsley. Bake 20 to 30 minute at 400 degrees.

Serves 10 to 15. This can be frozen. When ready to bake, spread cheese on top.