Baked Spaghetti

• 1 c. chopped onion
• 1 c. chopped green pepper
• 1 Tbsp. butter
• 1 (28 oz.) can tomatoes with liquid, cut up
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 2 tsp. dried oregano
• 1 lb. ground beef, browned and drained (optional)
• 12 oz. spaghetti, cooked and drained
• 2 c. (8 oz.) shredded Cheddar cheese
• 1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
• 1/4 c. water
• 1/4 c. grated Parmesan cheese

1. In a large skillet, saute onion and green pepper in butter until tender.
2. Add tomatoes, mushrooms, olives and oregano.
3. Add ground beef if desired.
4. Simmer uncovered for 10 minutes.
5. Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. Top with half of the vegetable mixture.
6. Sprinkle with 1 cup Cheddar cheese.
7. Repeat layers.

onion, green pepper, butter, tomatoes, mushroom stems, olives, oregano, ground beef, cheddar cheese, condensed cream, water, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=198351 (may not work)