1 cup onion, chopped
1 cup green pepper, chopped
1 tbs butter OR margarine
1 (28 oz) can tomatoes with liquid, cut-up
1 (4 oz) can mushroom stems and pieces, drained
1 (2 ¼ oz) can ripe olives, sliced and drained
2 tsp oregano
1 lb ground beef (optional), browned and drained
12 oz spaghetti, cooked and drained
2 cups (8 oz) cheddar cheese, shredded
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese, grated

In a 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 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 sop and water until smooth.

Pour over the casserole.

Sprinkle with parmesan cheese.

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

12 servings