Baked Spaghetti From Borden® Cheese

• 1 (16 ounce) package spaghetti, cooked and drained
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 tablespoon butter
• 1 pound ground beef
• 1 (28 ounce) can tomatoes with liquid, chopped
• 1 (4 ounce) can mushrooms, drained
• 1 (2.25 ounce) can sliced ripe olives, drained
• 2 cups Borden(R) Shredded Mild Cheddar Cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• Grated Parmesan cheese
• 2 teaspoons dried oregano

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cook spaghetti according to package directions.
2. Heat butter in a large non-stick skillet over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned, drain.
3. Stir in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.
4. Place half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with 1/2 cup water; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated.

onion, green bell pepper, butter, ground beef, tomatoes, mushrooms, olives, bordenuae, condensed cream, parmesan cheese, oregano

Taken from www.allrecipes.com/recipe/255680/baked-spaghetti-from-borden-cheese/ (may not work)