Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----taste of home 4/5/94-----
   1      cup           onion -- chopped
   1      cup           green pepper -- chopped
   1      tablespoon    butter or margarine
   1      28 ounce      ca tomatoes with liquid
                        cut up
   1      4 ounces can  mushroom stems and pieces
                        drained
   2      teaspoons     dried oregano
   1      pound         ground beef; cooked -- drained
  12      ounces        spaghetti; cooked -- drained
   2      cups          shredded cheddar cheese
                        (8-oz)
  10 3/4  cans          condensed cream of mushroom
                        soup -- undiluted
     1/4  cup           water
     1/4  cup           grated parmesan cheese

Preparation:

In a large skillet, sauté‚onion and green pepper in 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 13x9x2" 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 casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350F for 30-35 minutes or until heated through. Serves: 12 From: "Taste of Home" Magazine