2 lb. ground beef or round steak
1 green pepper, chopped
1 onion, chopped
2 tbsp. salad oil
1 bottle stuffed olives (with juice)
1 tbsp. Worcestershire sauce
salt and pepper
2 cans tomato soup
1 lb. grated Cheddar cheese
1 lb. cooked spaghetti

Brown beef in oil with onion and pepper. Add olives, Worcestershire sauce, salt, pepper and tomato soup which has been mixed with 1 can water. Pour sauce over the spaghetti. Store in refrigerator 3 days. Put into casserole and top with 1 pound grated cheese and bake 30 minutes at 350°F until hot and cheese melts.