Hungarian Spaghetti Casserole

3 lb ground meat (may substitute crawfish, shrimp, etc.)
2 large onions
1 large bell pepper
2 large toes garlic
1 cup celery, chopped
One 16 oz can tomato sauce
1/4 lb margarine
One 16 oz can mushrooms, sliced
One 16 oz jar olives, chopped
2 lb No. 4 spaghetti
2 lb Velveeta cheese
Salt and creole seasoning to taste

In a large pan, brown ground meat and add onions, bell pepper, celery, garlic, tomato sauce and seasonings. In a smaller pan, saute olives and mushroom in the butter. After sauteing, add butter mixture to ground meat mixture. Boil spaghetti, rinse and drain. Casserole is prepared with layers of spaghetti, cheese and meat sauce. Always finish with the meat sauce on top. The casserole is more flavorful with multiple layers.

Cooking time varies with methods of preparation:
Microwave 15 minutes after preparation or 20-25 minutes after refrigeration.

Bake at 350F for 1 to 1-1/2 hours.

Crock pot - cook on low for 3 hours.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana