Johnny Marzetti - cooking recipe

Ingredients

2 lbs lean ground beef (85/15)
2 onions, minced
2 stalks celery, minced
1 green bell pepper, minced
2 tablespoons garlic, Minced
1 (8 ounce) can mushrooms, Stems and Pieces, Drained
1 (4 1/4 ounce) can black olives, Sliced and Drained
2 (14 1/2 ounce) cans diced tomatoes, Drained
1 (10 3/4 ounce) can cream of mushroom soup
2 (15 1/4 ounce) cans whole kernel corn
1 tablespoon worchestershire sauce
16 ounces cheddar cheese, Shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
12 ounces wide egg noodles, cooked

Preparation

In large heavy dutch oven combine ground meat, onions, celery and bell pepper.
Saute until meat is browned then drain off any excess grease.
Add garlic, mushrooms, black olives, tomatoes, cream of mushroom soup, corn, Worchestershire sauce, salt, black pepper, white pepper and cayenne pepper, mixing well.
Cover and simmer over low heat about 20 minutes.
Add cheddar cheese and mix well.
Gently fold in cooked noodles.
Pour into slightly buttered 10x14 casserole dish or two 9x9 dishes.
Top with your choice of onion rings or crushed Ritz crackers combined with melted butter, if desired.
Bake in 350 oven for 30 minutes or until heated through.