Spaghetti Casserole

Ingredients

• 4.5 oz olives black drained sliced canned
• 1 tablespoon butter 
• 4 oz mushrooms drained canned
• 28 oz canned tomatoes undrained canned
• 10.8 oz cream of mushroom soup canned
• 12 ounces pasta like spaghetti cooked drained
• 1 cup bell pepper green chopped
• 1 pound ground beef drained
• 1 cup onion chopped
• 2 teaspoons oregano dried
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 cups cheddar cheese shredded
• 0.3 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

1. In a large skillet, saut onion and green pepper in butter until tender.
2. Add undrained tomatoes, mushrooms, olives, oregano, salt and pepper.
3. Add ground beef and simmer, uncovered, for 10 minutes.
4. Place half of the spaghetti in a greased 13"9" baking dish. Top with half of the vegetable mixture.
5. Sprinkle with one cup of Cheddar cheese. Repeat layers.
6. Combine soup and water; stir until smooth.
7. Pour over casserole.
8. Sprinkle with Parmesan cheese.
9. Bake, uncovered, at 350 degrees for 30 to 55 minutes, or until heated through.