1 c. onion, chopped
1 c. green pepper, chopped
1 tbsp. butter
1 can (28 oz.) chopped tomatoes with liquid
1 can (2 1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. Parmesan cheese, grated.

In large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, olives, oregano, and ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a large, rectangular baking dish (greased). 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 casserole. Sprinkle with parmesan cheese.

Bake, uncovered at 350°F for about 45 minutes, or until heated through.