1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
1 lb. ground beef
1/4 c. sliced celery
1 (15 oz.) jar spaghetti sauce
1 (4.5 oz.) jar or can sliced mushrooms, drained
2 eggs, slightly beaten
1/3 c. grated Parmesan cheese
1/2 tsp. garlic salt
Parmesan cheese to sprinkle

Heat oven to 350 degrees. Grease a 10 inch pie pan or 9 inch square pan. Prepare macaroni according to package directions; drain.

In large skillet, brown ground beef with celery; drain. Stir in 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 meat mixture over macaroni. Cover with foil. Bake at 350 degrees for 25-30 minutes. Remove foil and let stand 5 minutes before slicing. Sprinkle with Parmesan cheese. Serves 6.