Baked Spaghetti

• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 tablespoon butter
• One 28-ounce can tomatoes, cut up with liquid
• One 4-ounce can mushroom stems and pieces, drained
• One 2 1/4 ounce can olives, sliced
• 1 teaspoon dried oregano
• 1 pound ground beef, browned and drained
• 12 ounces spaghetti, cooked and drained
• 2 cups cheddar cheese, shredded
• 1 can cream of mushroom soup
• 1/4 cup water
• 1/4 cup parmesan cheese, grated

1. In a large skillet, saute onion and pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9 X 13 X 2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup the cheddar cheese. Repeat layers. Mix soup with water until smooth. Pour over casserole. Sprinkle with grated parmesan. Bake uncovered at 350 degrees for 30-35 minutes until heated.

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

Taken from www.epicurious.com/recipes/member/views/baked-spaghetti-1221261 (may not work)