This recipe came from a local church fund raising cook book. Mrs. Geraldine is a good friend of the family. She reminds me so much of Mrs. Clause, that I can't help but smile every time I think of her. This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.

Ingredients

6 serv.

ground beef↗1 lb
tomatoes↗1 can
(15 ounce)
chopped onion1⁄4 cup
chopped bell pepper1⁄4 cup
chopped celery1⁄4 cup
mushrooms↗1 can
(8 ounce)
brown sugar or sweet pickle juice↗2 tablespoons
Worcestershire sauce↗2 tablespoons
cream of mushroom soup1 can
(10 3/4 ounce)
sharp cheddar cheese↗1⁄4 lb
angel hair pasta, cooked↗1 package
(6 ounce) ... the original recipe called for 1 small bag
tomato sauce↗1 can
(8 ounce)
salt and pepper

Step-by-step instructions

1
Brown meat in large skillet or Dutch oven.
2
Add onions, pepper and celery and simmer for 15 minutes.
3
Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4
Add salt and pepper to taste.
5
Cook in skillet for 1 hour.
6
Place cooked pasta in bottom of large casserole dish.
7
Spoon mushroom soup over pasta.
8
Pour sauce over the soup and top with cheese.
9
Bake in 350°F oven for 30-45 minutes.
10
Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.

Source: food.com

Original recipe ↗

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