Start-to-finish: 1 hour
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon butter
28-ounce can diced tomatoes with liquid
4-ounce can mushroom stems and pieces, drained
2-ounce can sliced ripe olives; drained
2 teaspoons dried oregano
2 pounds ground beef, cooked and drained
16 ounces spaghetti, cooked and drained
2 cups cheddar cheese, shredded
10.5-ounce can cream of mushroom soup
1/4 cup water
1/4 cup Parmesan cheese, grated
Heat oven to 350 F.
In a large skillet, sauté onion and bell pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add cooked ground beef.
Simmer, uncovered, 10 minutes.
Place half of the cooked spaghetti in a greased baking dish. Top with half of the meat mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.
Mix soup and water until smooth and pour over casserole. Sprinkle with Parmesan cheese.
Bake uncovered for 30 to 35 minutes or until heated thoroughly.
Serve with salad and bread.