BAKED SPAGHETTI

1 cup chopped onion
1 cup chopped green pepper
28 oz. can tomatoes with liquid, cut up
4 oz. can musroom stems and pieces, drained
2 1/4 oz can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12 ozs. spaghetti, cooked and drained
8 ozs. shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

In a large skillet, brown the beef and add the onion and green pepper, add tomatoes, mushrooms, olives and oregano. Simmer uncovered for ten minutes.

Place half of the spaghetti in a 13x9 pan sprayed with Pam. Top with half of the meat and veggie mixture, sprinkle with half of the cheddar cheese.

Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with parmesan cheese.

00000000000000000000Bake uncovered in 350 oven for 30-35 minutes or until heated through. This makes 12 servings, but the leftovers freeze very well for a later meal.