1 (7 oz.) pkg. spaghetti
1 1/2 lbs. ground beef
2 lg. onions, sliced
1 clove garlic, minced
2 green peppers, diced
2 (8 oz.) cans tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
1/2 lb. shredded Cheddar cheese

Cook spaghetti according to directions; drain. Brown beef; add onions, garlic, peppers and cook until tender. Add tomato sauce, mushrooms, salt, pepper and Worcestershire sauce. Reduce heat and cook slowly for 30 minutes, stirring often. Add spaghetti and toss.

Spoon into 2 ungreased 1 1/2 quart casseroles. Sprinkle with cheese. Bake 1 casserole at 350 degrees for 30 minutes. Freeze the other. (Bake the frozen one at 350 degrees for 45 to 50 minutes.) 4-6 servings per casserole.