Cuban Spaghetti

A layered rendition of spaghetti that takes a step away from the usual Italian spaghetti. Amount of pepper is up to the cook's discretion.

• Ready In: 31 mins
• Serves: 6

Ingredients

• 2  lbs lean ground beef
• 3  large onions, chopped
• 1  green bell pepper, chopped
• 1⁄2 bunch celery, chopped
• 2 (10 3/4ounce) cans  condensed tomato soup
•  salt
•  Tabasco sauce
•  cayenne pepper
•  black pepper
• 1  teaspoon Worcestershire sauce
• 1 (4 ounce) can mushrooms
• 1 (8 ounce) package spaghetti, cooked and drained
• 1 (4 1/2ounce) can  chopped ripe olives
• 8  ounces  shredded sharp cheddar cheese (2 cups)

Directions

1. Heat oven to 350°F.
2. Brown ground beef and onions; drain.
3. Stir in green pepper, celery, tomato soup and seasonings to taste.
4. Cook until vegetables are tender.
5. Spread half of meat mixture in a baking dish; layer with half of mushrooms, half of spaghetti, half of olives and half of cheese.
6. Repeat layers.
7. Bake 1 hour or until casserole bubbles.