Baked Spaghetti

Ingredients

• 1 tablespoon butter 
• 28 ounces tomatoes diced undrained canned
• 10 ounces cream of mushroom soup undiluted canned
• 12 ounces spaghetti cooked drained
• 1 cup bell pepper green chopped
• 1 pound ground beef drained
• 4 ounces mushrooms drained canned
• 2.3 ounces olives ripe drained sliced canned
• 1 cup onion chopped
• 2 teaspoons oregano dried
• 0.3 cup parmesan cheese grated
• 8 ounces cheddar cheese shredded
• 0.3 cup water 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. In a large skillet, saute onion and green pepper in butter until tender.
2. Add the tomatoes, mushrooms, olives, oregano.
3. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
4. Place half of the spaghetti in a greased 13-in. x 9-in. baking dish.
5. Layer with half of the vegetable mixture and 1 cup of cheddar cheese. Repeat layers.
6. In a small bowl, combine soup and water until smooth; pour over casserole.
7. Sprinkle with Parmesan cheese.
8. Bake, uncovered, at 350° for 30-35 minutes or until heated through.