Baked Spaghetti

Be prepared. People will ask you for the recipe when you take this to a potluck.

1 ¼ pounds ground beef (I prefer ground chuck.)

½ cup finely chopped onion

1 teaspoon minced garlic

1 (14.25-ounce) can diced tomatoes

1 (10-ounce) can tomatoes and green chilies

1 (4-ounce) can sliced mushrooms, drained

½ cup stuffed olives, thinly sliced

1 teaspoon salt

½ teaspoon black pepper

1 pound American cheese, grated (You can also use processed cheese spread.)

½ pound thin spaghetti, cooked and drained according to package directions

Preheat the oven to 350 degrees. Prepare a 13 x 9-inch baking dish by spraying with nonstick cooking spray. Brown the ground beef in a large saucepan over medium to high heat. When lightly brown add the chopped onion and garlic. Continue cooking for about 5 minutes. Add the diced tomatoes, tomatoes and green chilies, mushrooms, olives, salt, and pepper. Mix thoroughly. Add the cheese and spaghetti. Stir until the cheese melts. Place in the prepared baking dish. Bake for 20 to 25 minutes or until bubbly.

Makes 8 servings.