1 c. chopped onion
1 c. chopped green pepper
1 Tbs. butter
1 28-oz. can tomatoes with liquid (cut up)
1 4-oz. can mushrooms (stems and pieces)
1 2¼-oz. can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 c. (8 oz) shredded Cheddar cheese
1 10¾-oz. condensed cream of mushroom soup, undiluted
¼ c. water
¼ c. grated Parmesan cheese (fresh in package, not the canned type)
In large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef and simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2 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 the casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes.
This recipe is wonderful during the winter, the smells are delicious as it cooks and it just adds a warm inviting touch to the house, not to mention that it tastes delicious as well.