2 tbsp. corn oil
2 med. onions, finely chopped
1 lg. green pepper, finely chopped
1 lb. ground beef
1 (10 1/2 oz.) can tomato soup
7 oz. can corn, drained
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 (2 oz.) bottle green olives, sliced
1 c. grated Cheddar cheese
1 (32 oz.) jar spaghetti sauce
10 oz. spaghetti
1 tbsp. butter

In skillet, heat oil. Add onion and pepper. Cook until tender crisp, add beef. Cook until beef is browned. Add soup, Worcestershire sauce, mustard, olives, tomato sauce and grated cheese. Mix well. Cook spaghetti. Drain, add butter, mix well. Turn into 3-quart oblong baking dish. Place sauce over top. Bake uncovered at 350 degrees for 35-45 minutes.