Ingredients
1 cup chopped onion1 cup chopped green pepper1 tablespoon butter1 can (28 ounces) diced tomatoes, undrained1 can (4 ounces) mushroom stems and pieces, drained1 can (2-1/4 ounces) sliced ripe olives, drained2 teaspoons dried oregano1 pound ground beef, browned and drained, optional12 ounces spaghetti, cooked and drained2 cups shredded cheddar cheese1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup water1/4 cup grated Parmesan cheese
Preparation
In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.
