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 mushrooms, drained
1 (2 1/4 oz.) can sliced olives, drained
2 tsp. 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

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

Add ground beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. 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 30 to 35 minutes or until heated through.

Yield: 12 servings.