10-12 oz. broken spaghetti, cook and drain
2 lbs. ground beef
2 minced med. onions
1 minced pepper
4 (8 oz.) cans tomato sauce
1 can cream corn
1 (3 oz.) can mushrooms
1 c. grated Cheddar cheese
1 c. sliced black olives
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Cook and drain spaghetti. Brown ground beef in butter with onions and pepper. Stir in rest of ingredients. Cook about 5 minutes. Then mix with cooked spaghetti. Turn into large casserole. Refrigerate overnight. Bake covered at 350 degrees for 1 1/2 hours or until bubbly. Serves 10.