1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter OR margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

in a large skillet, saute onions and green pepper in butter until tender. add tomatoes, mushrooms, olives and oregano. add ground beef if desired. simmer, uncovered, for 10 minutes. place half of the spaghetti in a greased 13″x9″x2″ dish. top with half of the veggie mixture. sprinkle with 1 cup cheddar cheese. repeat layers. mix the soup and water until smooth. pour over the casserole. sprinkle with parmesan cheese. bake, uncovered, at 350° for 30-35 minutes or until heated through.

12 servings