1 (16 oz.) pkg. thin spaghetti
1 med. onion, chopped
1 med. green pepper, chopped
1/2 c. melted butter
1 (4 oz.) can chopped mushrooms, drained
1 (4 oz.) can ripe olives, chopped
1 (28 oz.) can tomatoes, drained
1 (8 oz.) pkg. mild Cheddar cheese, shredded
1 can cream of mushroom soup
1/4 c. water

Cook spaghetti according to package directions. Saute onion and green pepper in butter until tender. Stir in mushrooms, olives, and tomatoes. Simmer 10 minutes. Grease 9 x 13 x 2 inch pan. Spread half of spaghetti in pan. Top with half of sauce and half of cheese. Repeat layers. Combine soup and water. Spread over top and cover. Bake at 350 degrees for 30 minutes (or longer, if necessary). Let stand 10 minutes before serving.

NOTE: This can be prebaked and frozen. When reheating, allow extra time for casserole to get hot.