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SPETZQUE

2 pounds ground beef
1 can (4 1/2 ounces) chopped black olives, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, chopped
1 jar (16 ounces) spaghetti sauce
Dash pepper
Dash dried oregano leaves, crushed
Dash Italian seasonings
9 uncooked lasagna noodles. cooked, rinsed and drained
1 1/4 cups frozen corn
1 1/4 cups frozen peas
2 cups shredded mozzarella cheese

Cook beef in large skillet over medium-high heat until meat is
brown, stirring to separate meat; drain fat. Add olives, mushrooms
and onion. Cook, stirring occasionally, until vegetables are tender.
Add spaghetti sauce, pepper, oregano and Italian seasoning. Heat
through, stirring occasionally; set aside. Place 1/3 of the noodles
in bottom of greased 13x9 inch pan. Spread 1/2 of the beef mixture
over noodles, than 1/2 of the corn and peas. Repeat layers ending
with the noodles. Bake in preheated 350 F. oven 25 minutes. Sprinkle
with cheese; bake 5 minutes more or until bubbly. Let stand 10
minutes.

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