1 tbsp. oil (optional)
2 chopped onions
1 green pepper, chopped
3 cloves garlic, chopped
1 lb. lean ground beef
1 lg. can peeled tomatoes
3 tbsp. chili powder or to taste
1 c. water
1 (4 oz.) can sliced mushrooms
1 pkg. cooked frozen peas
1 can whole kernel corn
12 oz. spaghetti, cooked
2 c. grated sharp cheddar cheese
Salt and pepper to taste

Preheat oven to 350 degrees. Brown ground beef. Cook onions, pepper, and garlic, but do not brown. Add tomatoes, chili powder, and water. Simmer for 30 minutes. Add mushrooms, cooked peas, corn, salt, and pepper. Adjust seasonings to taste. Add cooked spaghetti (you will need a large pan), and blend well. Fill a large greased dish half full, then cover with half of the grated sharp cheddar. Repeat again. Bake at 350 degrees for 30 minutes. This recipe serves 8 people, and can be doubled or tripled for a large group. (This dish freezes well, and leftovers can be microwaved.)