Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  ground chuck
  1                     green bell pepper -- chopped
  1              large  onion -- chopped
     1/2           cup  chopped celery
  2             cloves  garlic -- crushed
  1                can  {10 3/4 oz.}  condensed cream of mushroom
                        soup -- undiluted
     3/4           cup  water
  1         16 oz. can  tomatoes -- undrained & chopped
  2        tablespoons  chili powder
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1         8 oz. pkg.  spaghetti -- uncooked
  2             ounces  Cheddar cheese -- cut into 1/2" cubes
  1          5 oz. jar  pimiento-stuffed olives -- drained
     3/4           cup  shredded Cheddar cheese

Preparation:

* Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return mixture to Dutch oven. * Stir in soup and next 5 ingredients. * Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally. * Cook spaghetti according to package directions; drain. * Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish. * Cover and bake at 325 degrees for 20 minutes or until thoroughly heated. Sprinkle with 3/4 cup shredded cheese, and bake, uncovered, 10 additional minutes. NOTE: Casserole Spaghetti may be prepared ahead, omitting shredded cheese. Cover and chill 8 hours. Remove from refrigerator; let stand at room temperature 30 minutes. Cover and bake at 325 degrees for 45 minutes, or until thoroughly heated. Uncover and sprinkle with shredded cheese; bake 10 additional minutes.

Nutritional Information:

475 Calories (kcal); 32g Total Fat; (61% calories from fat); 29g Protein; 17g Carbohydrate; 110mg Cholesterol; 441mg Sodium