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Casserole Spaghetti

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

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.

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