Baked Spaghetti

Baked Spaghetti

1 C. chopped onion

1 C. chopped green pepper

1 T. butter or margarine

1 (28 oz) can diced tomatoes, undrained

1 (4 oz) can mushrooms, drained

1 (2 oz) can sliced black olives, drained

2 tsp. oregano

1 lb. ground beef, browned

12 oz. spaghetti, cooked and drained

2 C. shredded Cheddar cheese

1 (10 oz) can cream of mushroom soup, undiluted

1/4 C. cold water

1/4 C. grated Parmesan cheese

In a large skillet, sauté' onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9x13 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 C. of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350°F for 30-35 minutes or until heated through.

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