1 c. onion, chopped
1 c. green pepper, chopped
1 tablespoon butter
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained (optional)
12 oz. spaghetti, cooked and drained
2 c. (8 oz.) shredded Cheddar cheese
1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
1/4 c. water
1/4 c. 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 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 until smooth; pour over the casserole. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350°F for 30-35 minutes or until heated through.

Yield: 12 servings.