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
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.