"More"

This recipe was submitted by Yvette Potter. It's an original recipe of Ruth and Wilma Cross, Jesse Cross' daughters, I think.

1 lb hamburger
1 1/4 lb pork sausage
1 small onion, diced
1 1/2 c broken spaghetti
1 large can tomatoes
1 can peas
1 jar pimentos, sliced & diced
1 can ripe olives
1/2 lb medium cheese, shredded

• Mix meats together, brown with onion in skillet. Right away this smelled wonderful, likely because I had Canadian maple pork sausage.


• Cook spaghetti, drain. I was perplexed by how to measure a cup and a half of broken spaghetti. I just grabbed a handful.


• Mix all ingredients and put in large greased casserole. Of course, I made ingredient substitutions: (1) Since Andy doesn't eat tomatoes, I substituted reconsituted dried mushrooms. They were really good in the lasagna. (2) Still no pimentos, so I'm still using pimento-stuffed green olives.


• 
  
  Save enough cheese to put on top. Bake at 400 until cheese melts, about 20 minutes. I decided to skip this step. I just added the cheese to the pot, gave it a few stirs, and served. It worked just fine.

This was not a pretty dish, what with all the beige spaghetti and gray meats. Maybe more red pimento would have helped the yellow cheese and green peas and black olives brighten things up. But it was a very satisfying dinner-quite good! I have a feeling that this dish with get better each time we eat the leftovers.