1 c. chopped onion
1 c. green pepper
1 tbsp. butter
1 c. (28 oz.) tomatoes with liquid, cut up
1 c. (4 oz.) mushroom stems and pieces, drained
1 c. (2 1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground chuck, browned and drained
12 oz. spaghetti, cooked and drained
2 c. (8 oz.) shredded Cheddar cheese
1 c. (10 3/4 oz.) condensed cream of mushroom soup (undiluted)
1/4 c. water
1/4 c. grated Parmesan cheese

In large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground chuck. Simmer, uncovered, for 10 minutes. Place half of spaghetti in greased 13 x 9 x 2-inch baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheese. Repeat layers. Mix 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.

Serves approximately 12.