2 lbs. ground beef
celery and onion to taste, chopped
2 (7 oz.) boxes spiral macaroni
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can tomato soup
salt and pepper to taste
1/3 cup green olive juice
1/2 cup green olives with pimento, sliced
Directions: Brown ground beef, celery and onion, draining excess grease. Cook and drain macaroni. Place meat and macaroni in large roaster pan or casserole. Mix in cream of chicken soup, cream of mushroom soup, salt and pepper to taste. Bake at 350°F for 35-40 minutes. Remove from oven and pour olive juice over all, stirring lightly. Arrange sliced olives on top and return to oven for another 10 minutes.
Notes: The olive juice is the secret ingredient in this recipe.