Baked Spaghetti Casserole - cooking recipe

Ingredients

1 lb. spaghetti
2 (10 3/4 oz.) tomato soup
1 large red onion
1 large green bell pepper
8 stems celery heart
1 (2 oz.) jar pimento olives
1 medium jar pimentos
1 c. shredded sharp Cheddar cheese

Preparation

Cook spaghetti in water enough to limber it, breaking the lengths into 1/4 size length.
When limber, drain.
Add tomato soup in same pot and mix well.
Chop onions, pepper, celery, olives and, if needed, the pimentos, into small pieces, keeping one oversize piece of celery separate.