1 lb. thin spaghetti, cooked
1 3/4 lb. ground chuck
6 slices bacon, fried, broken up
3 med. onions, diced
6 cloves garlic or 2 tbsp. garlic powder
1/4 lb. butter
1 c. chopped green olives
1/3 c. flour
2 lg. green peppers, diced
1 can mushrooms, not drained
1 (#2 1/2) can tomatoes, cut up with juice
1 sm. can tomato sauce
1 tsp. Worcestershire sauce
3/4 lb. sharp grated cheese

Fry bacon in large skillet; drain grease. Add to empty skillet: melt butter, add onions and garlic, cook 5 minutes. Add flour, cook until pale brown. Add ground chuck and green peppers. Cook 10 minutes.

Add mushrooms, bacon, salt, pepper and Worcestershire sauce. Add tomatoes and tomato sauce. Mix well with cooked spaghetti. Let stand in refrigerator 24-48 hours. Sprinkle with cheese and bake. Makes 1 Dutch oven or 3 casseroles. Bake at 350 degrees for 1 hour.