1/2 lb. spaghetti
1 med. onion
1 green pepper (optional)
2 cloves garlic, minced
1 lb. ground beef
1 med. can mushrooms with juice
1 lg. can tomatoes
1/4 lb. grated cheese (Velveeta)
1/2 c. stuffed olives (optional)
2 scant tsp. Worcestershire sauce
1 scant tsp. salt
1 can tomato soup
Tomato juice

Brown meat with onion, pepper and garlic. Drain off fat. Add tomatoes, sliced olives, salt, and cheese. Cover and cook slowly for approximately 30 minutes. Add Worcestershire sauce, mushrooms, and soup. Mix well with cooked spaghetti. (I add tomato juice to make dish real soupy.) Put in greased 9 x 13 inch dish. Bake until bubbly in the middle, approximately 45 minutes at 325 degrees. Can keep unbaked in refrigerator for 2 days.