Easy Spaghetti Casserole
(8 servings)

1 1/2 cup Ground chuck
1 lg Onion, chopped
1 lg Green pepper, chopped
1/2 lb Fresh mushrooms, sliced
2 cloves Garlic, minced
1 can (35 oz) Italian peeled tomatos coarsely chopped and juice reserved
1 can (12 oz) tomato sauce
1 tsp Basil
1 tsp Oregano
1 Bay leaf
3/4 tsp Salt
1/4 tsp Pepper
1 lb Spaghetti, linguine, or fettucine
2 cups Shredded cheddar cheese
1 cup Bread crumbs

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.) 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. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well. 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. 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.