Baked Spaghetti

Ingredients

• 1 cup Onion, Chopped
• 1 cup Green Bell Pepper, Chopped
• 1 Tablespoon Butter Or Margarine
• 1 can (28 Oz. Size) Tomatoes With Liquid, Cut Up
• 1 can (4 Oz. Size) Mushroom Stems And Pieces, Drained
• 1 can ( 2 1/4 Oz. Size) Sliced Ripe Olives, Drained
• 2 teaspoons Dried Oregano
• 1 pound Ground Beef, Browned And Drained (optional)
• 12 ounces, weight Spaghetti, Cooked And Drained
• 2 cups Cheddar Cheese, Shredded
• 1 can (10 3/4 Oz. Size) Condensed Cream Of Mushroom Soup
• ¼ cups Water
• ¼ cups Parmesan Cheese, Grated

Preparation Instructions

This dish could be made with beef or you can skip it and make it vegetarian. You could also probably use diced or shredded chicken.

In a large skillet, saute onion and green pepper in the 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 13 x 9 x 2 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 the parmesan cheese.

Bake uncovered at 350ºF for 30-35 minutes or until heated through.

Serve with a salad and garlic Texas toast.