1 cup chopped onion
1 cup chopped green pepper
1 tlbsp butter or margarine
1 can (28)oz cut up tomatoes with liquid
1 can (4)oz drained mushrooms with stems
1 can (3)oz sliced, drained ripe olives
2 tsp dried oregano
1 lbs browned and drained ground beef
12 oz cooked and drained spaghetti
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired. Simmer uncovered for about 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2 inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water till smooth; pour over casserole. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30 to 35 minutes, or until heated through.
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