2 1/2 lbs. ground chuck
2 c. chopped onions
2 c. chopped celery with leaves
1 1/2 c. grated carrots
2 (2 lb. 3 oz.) cans Italian tomatoes
2 tbsp. salt
1 1/2 tsp. crumbled leaf oregano
1 tsp. pepper
1 tsp. garlic powder

Brown ground chuck and onions 5 minutes. Add celery and carrots and cook 5 minutes. Then add remaining ingredients. Bring to boil, lower heat and cover, simmer 1 hour.

Cook 1 1/2 pounds noodles according to package, drain and set aside. Add noodles and spinach to taste. 1 c. Parmesan cheese 1 can sliced mushrooms

Mix thoroughly. Put into 2 (13"x9"x2") casserole; sprinkle 1 cup grated Parmesan cheese on top and bake at 350 degree oven for 30 minutes.