1 lb. thin spaghetti
1 med. onion, chopped
2 cans mushrooms (4 oz.)
1 qt. tomatoes
1 can mushroom soup
1/4 c. water
1/2 c. butter
1 med. green pepper, chopped
1 c. olives, ripe, chopped
6 oz. cheese, sharp, shredded

Cook spaghetti and drain. Saute onion and green pepper in butter. Stir in mushrooms, olives and tomatoes. Simmer 10 minutes. Spread half spaghetti in greased 9 x 13 inch dish. Top with half of sauce and half of cheese. Repeat layers. Combine soup and water; mix well. Spread over top of casserole. Cover and bake at 350 degrees for 30 minutes.