1 pound ground pork
1/2 pound bulk sausage
1 large onion, minced
2 cloves garlic, minced
1 tablespoon vegetable oil
6 ounces tomato paste
1 cup ripe olives, sliced
17 ounces creamed corn
4 ounces sliced mushrooms (canned), drained
1 cup shredded Cheddar cheese
6 ounces spaghetti, broken into 2-inch pieces
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Cook pork, sausage, onion, and garlic in oil in heavy lidded pot until meat is browned; drain off drippings. Add remaining ingredients except Parmesan, stir well. Spoon into a greased 12 x 8 x 2-inch baking dish; sprinkle Parmesan cheese over top. Cover and refrigerate 8 to 10 hours or overnight.

Let come to room temperature; bake at 375 degrees F for 30 to 35 minutes or until lightly browned.

Yields 10 servings.