In large skillet, saute onion and peppers with ground beef, then drain off grease.
Add tomatoes, mushroom, olives, and oregano.
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 mushroom soup with the water and pour over the casserole.
Sprinkle with Parmesan cheese.
Bake at 350 F for 30 minutes or until heated through.
Ingredients:
1 cup chopped onions
1 tablespoon margarine
1 (8 ounce) cans mushrooms, drained
2 teaspoons oregano
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 (10 3/4 ounce) cans cream of mushroom soup
1/4 cup water
1 (2 1/4 ounce) cans sliced ripe olives, drained
1/4 cup grated parmesan cheese
1 cup chopped bell peppers
2 (15 1/2 ounce) cans diced tomatoes
1 lb ground beef, browned
Steps/Methods:
In large skillet, saute onion and peppers with ground beef, then drain off grease.
Add tomatoes, mushroom, olives, and oregano.
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 mushroom soup with the water and pour over the casserole.
Sprinkle with Parmesan cheese.
Bake at 350 F for 30 minutes or until heated through.
