Dutch Oven Spaghetti

• 1 lb ground beef
• 1 green pepper, sliced
• 1 tomatoes, chopped
• 1/2 medium onion, chopped
• 1 (12 ounce) jar green olives, drained (reserve 1/4 cup liquid)
• 1 (8 ounce) package white mushrooms, whole
• 2 teaspoons oregano
• 8 ounces whole wheat spaghetti, broken in half
• 2 cups sharp cheddar cheese, shredded
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 (24 ounce) jar spaghetti sauce

1. Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Drain.
2. Add green pepper, onion, tomato, olives, mushrooms, and oregano. Stir well.
3. Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles.
4. Mix reserved olive liquid (or just use water), mushroom soup, and spaghetti sauce. Pour over the cheese and noodles.
5. Tightly cover pot, reduce heat to medium-low, and cook for 1 hour.

ground beef, green pepper, tomatoes, onion, green olives, white mushrooms, oregano, whole wheat spaghetti, cheddar cheese, condensed cream, spaghetti sauce

Taken from www.food.com/recipe/dutch-oven-spaghetti-526866 (may not work)