1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 28-oz. can tomatoes, cut-up, with liquid
1 4-oz. can mushrooms, drained
1 can sliced olives, drained
2 teaspoons oregano
1 pound ground beef, cooked and drained (optional)
12 ounce spaghetti, cooked and drained
8 ounce (2 cups) shredded Cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Sauté onion and green pepper in large skillet. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer 10 minutes. Layer 1/2 of spaghetti noodles in greased 9×13-inch baking dish. Top with 1/2 of vegetable mixture and 1/2 of Cheddar cheese. Repeat layer. Top with mushroom soup and water mixture and Parmesan cheese. Bake uncovered at 350 F for 30 – 35 minutes, or until hot.
Makes 12 servings.