Greek Spaghetti

• 1 (12 oz.) pkg. thin spaghetti
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1/2 c. butter or margarine, melted
• 1 (4 oz.) can mushrooms, drained and chopped
• 1 (4 oz.) can black olives, chopped
• 1 (20 oz.) can tomatoes, drained
• 4 oz. sharp cheese, shredded
• 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
• 1/4 c. water

1. Cook spaghetti. Drain and set aside. Saute onion and green pepper in butter until tender.
2. Stir in mushrooms, olives and tomatoes. Simmer 10 minutes. Spread 1/2 cooked spaghetti into well-greased 13 x 9-inch pan. Cover with 1/2 of the sauce and 1/2 of the grated cheese.
3. Repeat in layers. Combine soup and water. Mix well. Spread over casserole.
4. Cover and bake at 350u0b0 for 20 to 30 minutes until bubbly.

thin spaghetti, onion, green pepper, butter, mushrooms, black olives, tomatoes, sharp cheese, cream of mushroom soup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760149 (may not work)