1 c. chopped onion
1 c. chopped green pepper
1 tbsp. butter
1 can (28 oz.) tomatoes with liquid, but up
1 can (4 oz.) mushroom stems and pieces, drained
1 can (2 1/4 oz.) 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 can (10 3/4 oz.) 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 in. x 9 in. x 2 in. baking dish. Top with half of the vegetable mixture. Sprinkle with 1 C. 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.

Makes about 12 servings.