Ingredients

1 lb ground beef

1 (15 ounce) can tomatoes

1/4 cup chopped onion

1/4 cup chopped bell pepper

1/4 cup chopped celery

1 (8 ounce) can mushrooms

2 tablespoons brown sugar or 2 tablespoons sweet pickle juice

2 tablespoons Worcestershire sauce

1 (10 3/4 ounce) can cream of mushroom soup

1/4 lb sharp cheddar cheese

1 (6 ounce) package angel hair pasta, or elbow macaroni cooked, this is an estimated size bag- the original recipe called for 1 small bag

1 (8 ounce) can tomato sauce

salt and pepper

Directions:

1 Brown meat in large skillet or Dutch oven.

2 Add onions, pepper and celery and simmer for 15 minutes.

3 Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.

4 Add salt and pepper to taste.

5 Cook in skillet for 1 hour.

6 Place cooked pasta in bottom of large casserole dish.

7 Spoon mushroom soup over pasta.

8 Pour sauce over the soup and top with cheese.

9 Bake in 350°F oven for 30-45 minutes.

10 Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.