Aunt Laurel’s Spaghetti

By: Pam Bigelow

1 lb. pkg thin spaghetti
1 large can V8 juice
½ lb. grated American cheese
1 lb. ground beef
1 large onion, chopped
Salt & pepper
1 T. chili powder
1/8 tsp. cayenne pepper
1 sm. bottle green olives, sliced
1 can black olives, sliced

Boil spaghetti and drain. Cover with V8 juice. Fry hamburger and onion with salt and pepper. Mix with spaghetti and add chili powder cayenne pepper. olives and cheese

LET STAND IN REFRIGERATOR OVERNIGHT!

Bake at 350 for 1 hour. If necessary, add more juice. Cover with more cheese the last 20 min.