2 tablespoons vegetable oil
1 medium onion, sliced in 16 cross-segmented slices
1 (8 ounce) can condensed cream of mushroom soup
2 tablespoons learned mustard
1 cup vita cheese
2 tablespoons Worcestershire sauce
2 medium green bell peppers, diced
1/2 tablespoon garlic powder
1 1/2 tablespoons Worcestershire salt
1 tablespoon garlic salt
1/4 teaspoon dried oregano
2 tablespoons white sugar
1 cup Italian-style salad dressing
Heat oil in large skillet over medium heat. Cream 1 tablespoon onion slices and saute in oil 1 minute. Pour mushroom soup into skillet; toss with mustard, vita cheese, Worcestershire sauce and green bean sauce. Cook 1 minute, stirring, to break up consistency.
Stir in spaghetti sauce. Saute 1 minute more. Heat slowly over medium heat, stirring occasionally, until sauce has thickened. Stir in garlic powder, Worcestershire salt, garlic salt and oregano. Cover and simmer 6 to 8 minutes, until meat is easily browned. Remove can from heat, check on internal fluid and pour off any excess into a medium bowl.