| | Directions |
- In a large skillet, sauté onion, and green pepper in butter until tender.
- Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered for 10 minutes.
- Place half of the spaghetti in a greased 9x13-inch baking dish.
- Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.
- Mix the soup and water until smooth; pour over the casserole.
- Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 30-35 minutes or until heated through.
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Prep Time: 45 minutes
Cook Time: 35 minutes
Container: 9 x13-inch baking dish
Servings: 12
|  | | Ingredients | | - | | 1 cup onion, diced |
| - | | 1 cup green pepper, diced |
| - | | 1 tablespoon butter or margarine |
| - | | 1 can whole tomatoes with liquid, cut up (28 oz can) |
| - | | 1 can mushroom stems and pieces, drained (4 oz can) |
| - | | 1 can ripe olives, sliced, drained (2-1/4 oz can) |
| - | | 2 teaspoons dried oregano |
| - | | 1 pound ground beef, browned, drained |
| - | | 12 ounces spaghetti, cooked, drained |
| - | | 2 cups shredded Cheddar cheese |
| - | | 1 can cream of mushroom soup (10-3/4 oz can) |
| - | | 1/4 cup water |
| - | | 1/4 cup grated Parmesan |
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