BAKED SPAGHETTI II

BAKED SPAGHETTI II

1 cup chopped onion
1 cup chopped green pepper
1 tsp. butter or margarine
1 can (28-oz.) tomatoes with liquid, cut up
1 can (4-oz.) mushroom stem and pieces, drained
1 can (2-1/4-oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained, optional
12 oz. spaghetti, cooked and drained
2 cups (8-oz.) shredded cheddar cheese
1 can (10-3/4-oz.) condensed cream of mushroom soup, undiluted
¼ cup water
¼ cup grated Parmesan cheese

In a large skillet, sauté’ onion and green pepper in butter until tender. Add tomatoes, mushroom, olives and oregano. Add ground beef if desired. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13-x-9-x-2-inch baking dish. Top with half of the vegetable mixture.

Sprinkle with 1 cup Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350^ for 30-35 minutes or until heated through.

Yield 12 servings.