Baked Spaghetti

• 4 c. chopped onion
• 1 c. chopped green pepper
• 1 Tbsp. margarine
• 2 (9 oz.) cans tomatoes (with liquid), cut up
• 1 (4 oz.) can mushrooms
• 1 (2 1/4 oz.) can sliced olives, drained
• 2 tsp. dried oregano
• 1/2 lb. ground meat, browned and drained
• 12 oz. spaghetti, cooked and drained
• 2 c. shredded Cheddar cheese
• 1 c. cream of mushroom soup (mix with 1/4 c. water)
• 1/4 c. grated Parmesan cheese

1. In large skillet saute onion and pepper in margarine until tender.
2. Add tomatoes, mushrooms, olives and oregano, then add browned meat.
3. Simmer uncovered 10 minutes.
4. Place 1/2 of cooked spaghetti in greased 13 x 9 x 2-inch dish.
5. Top with 1/2 of meat mixture.
6. Sprinkle with 1 cup Cheddar cheese.
7. Repeat layers.
8. Mix the soup with the water until smooth.
9. Pour over casserole. Sprinkle with Parmesan cheese.
10. Bake uncovered in a 350u0b0 oven for 30 to 35 minutes until heated through.
11. Serves 12.

onion, green pepper, margarine, tomatoes, mushrooms, olives, oregano, ground meat, cheddar cheese, cream of mushroom soup, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443170 (may not work)