Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onion
1 c Chopped green pepper
1 tb Butter/margarine
1 cn (28 oz.) Tomatoes with
Liquid -- cut up
1 cn (4 oz.) Mushroom stems and
1 Pieces -- drained
1 cn (2-1/4 oz.) Ripe olives,
Sliced and drained
2 ts Dried oregano
1 lb Ground beef, browned and
Drained (optional)
12 oz Spaghetti, cooked drained
2 c (8 oz.) shredded cheddar
Cheese
1 cn (10-3/4 oz) Condensed cream
Mushroom soup -- undiluted
1/4 c Water
1/4 c Parmesan cheese, grated

"Every time that I make this cheesy dish, I get requests for the
recipe. It puts a different spin on spaghetti and is great for any
meal. The leftovers, if there are any, also freeze well for a quick
meal later on in the week." -- Ruth Koberma, Brecksville, Ohio

In a large skillet, saute 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 13-inch x 9-inch x 2-inch 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 350 degrees for 30-35
minutes, or until heated throughout.

From "Taste of Home" magazine, Collector's Edition.

Typed for you by Iris Grayson

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