Baked Spaghetti

(Courtesy of Taste of Home)

Ingredients:
1 c. chopped onion
1 c. chopped green pepper
1 Tbsp. butter
1 can (28 oz.) diced tomatoes, undrained
1 can (4 oz.) mushroom stems 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 c. (8 oz.) shredded cheddar cheese
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 
1/4 c. water
1/4 c. grated Parmesan cheese

Directions:
In a large skillet, saute onion and green pepper in butter until tender.  Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef.  Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 9x13 baking dish.  Layer with half of the vegetable mixture and 1 c. of cheddar cheese.  Repeat layers.

In a small bowl, combine soup and water until smooth; pour over casserole.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

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