1 c. chopped onion
1 c. chopped green pepper
1 tbsp. reduced fat butter
1 small can tomatoes (with liquid), cut up
1 4 oz. can mushroom stems and pieces, drained
1 small can sliced ripe olives, drained
1 jar Healthy Choice spaghetti sauce
1 lb. ground sirloin, browned and drained (optional)
12 oz. spaghetti, cooked and drained
1 c. shredded reduced fat Cheddar cheese
2 c. shredded Italian Blend cheese
2 cans reduced fat cream of mushroom soup, undiluted
1/2 c. water
1/2 c. grated Parmesan cheese
2 tsp. dried oregano (if desired)

In large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, sauce, mushrooms, olives, and oregano. Add ground sirloin if desired. Simmer, uncovered, for 10 minutes. Place 1/2 of the spaghetti in a greased 13x9 inch casserole. Top with 1/2 of the vegetable mixture. Sprinkle with 1/2 of the cheddar and Italian blend cheeses. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

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

Yield: 12 servings.