1 lb. spaghetti
1 med. onion
1 clove garlic
1 can tomato soup
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1/4 tsp. cayenne
1 c. grated cheddar cheese
1 can creamed corn
1 to 1 1/2 lb. ground beef
1 can mushrooms
1 c. dark pitted olives

Chop onions and garlic; fry until golden brown in a little olive oil; add soup, salt to taste, paprika, cayenne and Worcestershire sauce. When thoroughly heated, stir in cheese until melted, then add cooked spaghetti and corn. Fry ground beef in a little oil (keep stirring so it won't stick), then add to mixture along with olives and mushrooms. Put in greased baking dish, 13 x 9 inch, and sprinkle with additional grated cheese, heat in a moderate oven, until hot and bubbly. Tastes better reheated, so make a day ahead. Use plain old "rat cheese", yellow cheddar, the more the better. Serves 6-8.