BAKED SPAGHETTI

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

Preheat oven to 350 degrees F. Spray a 13x9-inch pan with Pam.

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 prepared pan. 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.

Bake 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.