1 c. onion, chopped
1 c. green pepper, chopped
1 tbsp. butter
1 (28 oz.) can tomatoes with liquid, cutup
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. Parmesan cheese, grated

In a large skillet, saut 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 to 35 minutes or until heated through.

Yield: 12 servings.