• 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon butter or margarine
  • 1 can diced tomatoes (28 ounce can)
  • 1 can mushroom stems and pieces, drained (4 ounce can)
  • 1 can sliced ripe olives, drained (2 1/4 ounce can)
  • 2 teaspoons dried oregano
  • 1 pound Ground Beef, browned and drained, optional
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can Condensed Cream of Mushroom Soup, undiluted (10 3/4 ounce Can)
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
In a large skillet, sauté onion and green peppers in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer uncovered for 10 min. Place half of the spaghetti in a greased 13x9x2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix soup and water until smooth, pour over the casserole. Sprinkle with parmesan cheese. Bake , uncovered, at 350° for 30 -35 min. or until heated through. Yield: 12 servings
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