Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 tbsp. butter or margarine
28 oz. can tomatoes with liquid, cup up
4 oz. can mushrooms, drained
2 1/4 oz. can sliced ripe olives
2 tsp. oregano
1 lb. lean ground beef, browned and drained, optional
12 oz. spaghetti, cooked and drained
8 oz. shredded cheddar cheese
10 3/4 oz. can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. 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 of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Yield: 12 servings.

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Terri's Country Corner
Last updated September 17, 1998 by Terri
terriscorner@geocities.com

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