Baked spaghetti

ingredients
1 c. chopped onion
1 c. chopped green pepper
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushrooms stems and pieces, drained
1 can sliced ripe olives, drained
2 ts. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 c. (8 oz.) shredded Cheddar cheese
1 can cream of mushroom soup (undiluted)
1/4 c. water
1/4 c. grated Parmesan cheese

cooking directions
In a large skillet, saute onion and green pepper until tender.  Add tomatoes, mushrooms, olives, and oregano.  Add ground beef if desired.  Simmer, uncovered, 10 minutes.  Place half of spaghetti in a greased 13x9x2 inch baking dish.  top with 1/2 of vegetable mixture.  Sprinkle with 1 cup cheese.  Repeat layers.  Mix soup with water until smooth.  Pour over casserole.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 350 degrees for 30 to 35 minutes.

This recipe was given to me from my cousin Laurie Ann Hart.  It is wonderful and a favorite of my family.