1 lb. green pepper, chopped
1 to 1 1/2 c. celery, chopped
1 lb. onions, coarsely sliced
1 lg. can or 1 lb. mushrooms
1 1/2 lb. lean ground beef
1/2 c. butter
1 (4 or 5 oz.) bottle stuffed olives
1 lb. can tomato mushroom sauce (such as Chef-Boyardee or Ragu)
1 can tomato soup, undiluted
1/2 lb. Cheddar cheese, grated
1 lb. pkg. coarse noodles

Saute each ingredient separately in order given in the butter. Do not over cook. Brown chopped beef in same skillet. Add sauce, soup and sauteed vegetables and mix together; let simmer gently.

Cook noodles not too done, drain well. Combine with sauce mixture; toss well. Place in 2 or 3 casseroles, top with grated cheese. Cover and refrigerate for 3 days. (This may be frozen at this stage.)

Bake at 325 degrees for 1 hour; uncover the last 15 minutes.