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

In a large skillet, saut onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef.

Simmer uncovered 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. Top half with half of the mixture. Sprinkle with your cheese. Repeat your layers until all used. Mix soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese.

Baked uncovered at 350°F for 30 to 35 minutes or until heated through.

Yield: 12 servings.