Spaghetti Casserole for 30

2 pkgs spaghetti
1 qt milk
1 1/2 - 2 lb sliced American cheese
2 large green peppers
1/2 stalk celery, minced
1 4 oz. bottle pimento olives
1 #2 can mushrooms
2 cans cream of mushroom soup
1/2 lb butter or margarine
Salt & pepper to taste

Boil spaghetti and blanche. Saute pepper, onion and celery in butter. Combine soup, milk, and part of cheese and cook in double boiler to make sauce. Mix with vegetables and pour over spaghetti. Mix well. Add olives and mushrooms. Place in casseroles. Cover with thin slices of cheese. Bake 30 min. in a slow oven.