6 oz. spaghetti
1 lb. ground beef
1 c. chopped onion
1/4 c. chopped celery
15 oz. can tomato sauce
2 1/2 oz. mushrooms, drained
1 tsp. oregano
1 tsp. basil
1/4 tsp. salt
2 eggs, slightly beaten
1/2 c. grated Parmesan cheese
1/2 tsp. garlic salt

Grease 10-inch pie pan or 9-inch square pan. Cook spaghetti to desired doneness; drain. Set aside. In large skillet, brown ground beef with onion and celery; drain. Stir in tomato sauce, mushrooms, oregano, basil and salt. Simmer 15 minutes. Combine cooked spaghetti and eggs, 1/4 cup Parmesan cheese and garlic salt; toss lightly. Press spaghetti mixture evenly in bottom and up sides of prepared pan, forming crust. Pour meat mixture over spaghetti. Sprinkle with remaining Parmesan cheese.

Bake at 350 degrees for 25 to 30 minutes or until spaghetti is golden brown and filling is thoroughly heated. Let stand 5 minutes before serving.