1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
1 lb. ground beef
1/4 c. celery, chopped
1 (15 1/2 oz.) jar prepared spaghetti sauce
1 (4 to 5 oz.) sliced mushrooms, drained
2 eggs, slightly beaten
1/3 c. grated Parmesan cheese
1/2 tsp. garlic salt
Grated Parmesan cheese

Heat oven to 350 degrees. Grease 10-inch pie pan or 9-inch square pan. Prepare macaroni according to package directions; drain. In large skillet, brown ground beef and celery, drain. Stir in spaghetti sauce and mushrooms. Simmer 15 minutes. In large bowl, combine cooked macaroni, eggs, 1/3 cup Parmesan cheese and garlic salt, toss lightly. Place macaroni mixture in prepared pan. Press evenly in bottom and up sides of pan forming a crust. Pour meat mixture over macaroni; cover with foil. Bake at 350 degrees for 25 to 30 minutes. Remove foil, let stand 5 minutes before cutting. Sprinkle with Parmesan cheese. Refrigerate leftovers. 6 servings.