6 oz. uncooked spaghetti
1 lb. ground beef
1/4 c. chopped celery
15 1/2 oz. jar prepared spaghetti sauce
2.5 oz. jar sliced mushrooms, drained
2 eggs, slightly beaten
1/2 c. grated Parmesan cheese
1/2 tsp. garlic salt

Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Heat oven to 350 degrees. Grease 10 inch pie pan or 9 inch square pan. In large skillet, brown ground beef with celery; drain. Stir in prepared spaghetti sauce and mushrooms. Simmer 15 minutes, stirring occasionally.

Combine cooked spaghetti, eggs, 1/4 cup of the Parmesan cheese and garlic salt; toss lightly. Place spaghetti mixture in prepared pan. press evenly in bottom and up sides of pan, forming a crust. Pour meat mixture over spaghetti. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes or until crust is set and top edge is lightly browned. Let stand 5 minutes before serving. 6 servings.

MICROWAVE DIRECTIONS:

Cook spaghetti as directed above. Lightly grease 10 inch microwave safe pie pan. In medium bowl, combine cooked spaghetti and 1 egg. Sprinkle 1/2 cup Parmesan cheese and garlic salt over spaghetti; toss gently. Place spaghetti mixture in prepared pie pan. Press evenly in bottom and up sides of pan, forming a crust. Microwave on HIGH for 2 to 3 minutes or until crust is slightly set.

In 1 1/2 quart microwave safe casserole, crumble ground beef; stir in celery. Microwave on HIGH for 4 to 6 minutes or until beef is no longer pink, stirring once halfway through cooking; drain. Add spaghetti sauce, mushrooms and 1/3 cup dry bread crumbs; stir until well blended. Spoon meat mixture over prepared crust; cover with microwave safe plastic wrap. Microwave on HIGH for 9 to 12 minutes or until t thoroughly heated, rotating 1/2 turn halfway through cooking. Let stand 10 minutes before serving.