Categories: Casseroles, Pasta 
      Yield: 8 servings 
  
  1 1/2 c  Ground chuck                        1 ts Basil 
      1 lg Onion, chopped                      1 ts Oregano 
      1 lg Green pepper, chopped               1    Bay leaf 
    1/2 lb Fresh mushrooms, sliced           3/4 ts Salt 
      2 cl Garlic, minced                    1/4 ts Pepper 
      1 cn 35 oz Italian peeled tomatos        1 lb Spaghetti,linguine, or 
           -coarsely chopped and juice              -fettucine 
           -reserved                           2 c  Shredded cheddar cheese 
      1 cn 12 oz tomato sauce                  1 c  Bread crumbs 
  
  1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, 
  mushrooms, and garlic over medium-high heat, stirring often to break up 
  lumps of meat, until beef loses its pink color (about 8 min.) 
   
  2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf 
  and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, 
  stirring often, until slightly thickened about 20 min. 
   
  3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until 
  just tender, about 9 minutes. Drain well. 
   
  4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; 
  stir gently to mix. Transfer to a lightly oiled very large baking dish. 
  Sprinkle with bread crumbs and remaining cheese on top. 
   
  5. Bake until top is lightly browned and casserole is bubbling; about 30 
  minutes. Let stand 5 minutes before serving. 
   
  NOTE: If you like black olives, you can add 1 small can of sliced olives in 
  step 4 to the sauce. 
   
  Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, 
  Cyberealm BBS Watertown, NY 1993 315-786-1120