Church Supper Spaghetti

• 1 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 2 tablespoons chili powder
• 1 package (10 ounces) frozen corn, thawed
• 1 package (10 ounces) frozen peas, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• Salt and pepper to taste
• 12 ounces spaghetti, cooked and drained
• 2 cups shredded cheddar cheese, divided

1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
3. Bake, uncovered, at 350u0b0 for 20 minutes or until heated through.

ground beef, onion, green pepper, tomatoes, water, chili powder, frozen corn, frozen peas, mushroom stems, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/church-supper-spaghetti/ (may not work)