1 to 1 1/2 lbs. ground chuck
1 c. chopped onion
1 green pepper, cut in small strips
1 lg. can seasoned tomatoes
1 lg. can tomato sauce
Seasoned salt, to taste
Granulated Garlic, to taste
1/2 tsp. oregano, dried
1/2 tsp. sweet basil, dried
1 lb. box vermicelli
1/2 tsp. vegetable oil
Black pepper to taste
1 tbsp. Worcestershire sauce
Grated Velveeta cheese (to cover top)

Brown ground chuck in 1/2 teaspoon vegetable oil, add chopped onion, green pepper and cook until onion and green pepper are tender. Pour off excess fat. Add seasoned salt, garlic, oregano, basil and black pepper and Worcestershire sauce. Add tomato sauce. Simmer until well mixed. Taste to see if more seasonings are needed. Cook Vermicelli as directed. Do not overcook. In a 9 inch baking pan or 3 quart casserole layer the ground chuck followed by a layer of vermicelli and a layer of tomatoes. Alternate these until used up. Sprinkle with grated Velveeta cheese. Bake in oven at 375 degrees for 30 to 35 minutes. Serve with tossed salad and French garlic bread.