2 lbs ground beef round

2 large onions, chopped

3 large cloves garlic, chopped

2 small cans tomato sauce

1, No. 2 can whole tomatoes

1 Large can of mushrooms, sliced

1/2 cup cooking oil

1 stick of butter or margarine

1 Small can (4 oz.) pimentos, chopped

1/2 cup of celery, chopped fine

1/2 cup bell pepper, chopped

1 1/2 lbs  American cheese, grated

1, 12 oz package, cooked according to package directions.

Salt and pepper to taste

In large skillet, brown ground meat and onions in cooking oil, add garlic and tomatoes and tomato sauce and let cook. In separate pan, sauté mushroom, pimentos, celery and green pepper in butter over low flame until soft. Add vegetable mixture to meat mixture. Let cook a half hour and season with salt and pepper to taste (may add a little water if mixture is too thick). Boil spaghetti and drain, grate cheese.  

Alternate layers of meat mixture, spaghetti, and cheese, ending with the cheese on top. Continue until ingredients are used.

Bake in moderate oven 20 to 30 minutes. Serves 12 generously.

 

CATHERINE WATTIGNY is a first place Cajun Creole Cookbook winner.