1 c. onion, chopped
1 c. green pepper, chopped
1 tbsp. butter
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushroom stems and pieces, drained
2 tsp. dried oregano
1 (2 1/4 oz.) can sliced ripe olives, drained
1 lb. ground beef, browned and drained
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. Parmesan cheese, grated

In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 9x13-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350°F for 30 to 35 minutes or until heated through.

Makes 12 servings.

Submitted by: Cynthia Mossberg