Ingredients
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
One 28-ounce can tomatoes, cut up with liquid
One 4-ounce can mushroom stems and pieces, drained
One 2 1/4 ounce can olives, sliced
1 teaspoon dried oregano
1 pound ground beef, browned and drained
12 ounces spaghetti, cooked and drained
2 cups cheddar cheese, shredded
1 can cream of mushroom soup
1/4 cup water
1/4 cup parmesan cheese, grated
Preparation
In a large skillet, saute onion and pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9 X 13 X 2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup the cheddar cheese. Repeat layers. Mix soup with water until smooth. Pour over casserole. Sprinkle with grated parmesan. Bake uncovered at 350 degrees for 30-35 minutes until heated.
