• Servings: 6
• 1/2 pound spaghetti
• 2 large white onions, chopped
• 1 clove minced garlic
• 3 Tbs. olive oil
• 1 large can whole tomatoes, including juice
• 2 small cans sliced mushrooms, drained
• 2 small cans sliced ripe black olives, drained
• 1 can Campbell's Cream of Mushroom Soup
• Dash of Worchestershire Sauce
• Dash of Tobasco Sauce
• 1 tsp. dried basil
• 1 tsp. dried Italian Seasoning
• 1 tsp. onion salt
• 1/2 tsp. crushed red pepper
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese

1. 1. Cook spaghetti until almost done.
2. 2. Brown minced garlic in olive oil in large skillet.
3. 3. Add chopped onions and sauté until browned.
4. 4. Add tomatoes, mushrooms, olives, soup, spices, and Worchestershire Sauce and Tobasco.
5. 5. Simmer on low-heat for 20 minutes.
6. 6. Place spaghetti in greased (with olive oil) glass casserole dish.
7. 7. Top with sauce mixture.
8. 8. Top with shredded cheddar cheese.
9. 9. Bake at 350 for 1 hour.
10. Serves 6. This dish is great for Lent or vegitarians because it contains no meat. My grandmother, Frances Maddux, a devout Catholic and amazing chef and Home Ec teacher, created this recipe for her family to eat on Fridays during Lent, when they gave up meat. It became a delicious family favorite everyone loves!

This dish is great for Lent or vegitarians because it contains no meat. My grandmother, Frances Maddux, a devout Catholic and amazing chef and Home Ec teacher, created this recipe for her family to eat on Fridays during Lent, when they gave up meat. It became a delicious family favorite everyone loves!