1 1/2 lb. ground round (turkey)
1 c. chopped onion
1 can whole corn, drain
1/4 c. green pepper
1 tbsp. shortening, if needed
1 can cream of mushroom soup (or chicken)
1 can cream of celery soup (or tomato)
1 can water
1 minced garlic clove
1/2 c. shredded sharp cheese

Brown ground round, add onion and pepper, cook until tender. Place pepper mixture in a 3 quart casserole and add corn. Heat soup and water in a saucepan. Add cheese; blend well.

Add to meat mixture, cooked, drained spaghetti or noodles (about 3 cups). Mix well. Pour soup-cheese mixture over pasta and stir. May be top with 1/2 cup more cheese and buttered bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly.