Baked Spaghetti

Try this different spin on Baked Spaghetti. Our Aunt Jackie Cameron made this for a family get-together and we all loved it!! -Claire

1 c. chopped onion
1 c. chopped green pepper
1 T. butter or margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushrooms, drained
1 can (2.5 oz) sliced ripe olives, drained
2 t. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked & drained
2 c. (8 oz) shredded Cheddar cheese
1 can (10 1/2 oz) cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer, uncovered, for 10 minutes. Place ½ of spaghetti in greased baking pan (13x9x2). Top with ½ of vegetable mixture. Spring with 1 c. of cheddar cheese. Repeat layers.

Mix soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese.

Bake, uncovered, at 350 degrees for 30-35 minutes, or until heated through.