1 (7 oz.) or 2 c. uncooked macaroni
1 lb. ground beef
1/4 c. celery
1 (15 1/2 oz.) jar prepared spaghetti sauce
1 (4 oz.) can 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. Drain.

In large skillet, brown ground beef with celery; drain. Stir in prepared 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 rest of mixture over macaroni; cover with foil. Bake for 25 to 30 minutes. Remove foil; let stand 5 minutes before cutting. Sprinkle with the grated Parmesan cheese. Refrigerate leftovers. 6 servings.