2 c. chopped green pepper
2 c. chopped celery
2 c. chopped onion
2 lbs. ground beef
1 c. butter
1/3 c. chopped stuffed olives
1 c. broad noodles
1 c. (4 oz.) sliced mushrooms with liquid
1 can (10 1/2 oz.) tomato soup
1 can (8 oz.) tomato sauce
1 can (8 oz.) meatless spaghetti sauce
2 c. grated American cheese (1/2 lb.)

In large skillet saute pepper, celery, onion and ground meat in hot butter. Reduce heat, cook 5 minutes. Stir in olives, mushrooms and liquid, soup and sauces. Cook 5 minutes.

Cook noodles following package directions; drain. Turn noodles into a 14x10 roasting pan or lasagna pan. Add rest of ingredients and gently stir until well mixed. Sprinkle grated cheese on top. Bake at 350 degrees for 35 minutes. Yield: 15 generous portions.