Casserole Spaghetti

• 1 1/2 pounds ground round
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 garlic cloves, crushed
• 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 3/4 cup water
• 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 2 tablespoons chili powder
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8-ounce) package spaghetti
• 2 ounces reduced-fat sharp Cheddar cheese, cut into 1/2-inch cubes
• 2 tablespoons chopped pimiento-stuffed olives
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

1. Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return to Dutch oven. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. Preheat oven to 325u0b0.
3. Cook spaghetti according to package directions, omitting salt and fat; drain.
4. Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 325u0b0 for 20 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded cheese, and bake, uncovered, 10 additional minutes.

ground round, onion, green bell pepper, celery, garlic, cream of mushroom soup, water, salt, chili powder, salt, pepper, cheddar cheese, olives, cooking spray, cheddar cheese

Taken from www.myrecipes.com/recipe/casserole-spaghetti (may not work)