Cuban Spaghetti

Name: Cuban Spaghetti
Ingredients: 2 lbs lean ground beef; 3 large onions, chopped; 1 green bell pepper, chopped; 1/2 bunch celery, chopped; 2 (10 3/4 ounce) 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 1/2 ounce) can chopped ripe olives; 8 ounces shredded sharp cheddar cheese (2 cups)

14 ingredients

7 steps

Ingredients

2 lbs lean ground beef
3 large onions, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
2 (10 3/4 ounce) 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 1/2 ounce) 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.