Ingredients
| 1 cup | onion, chopped | | 1 cup | green pepper, chopped | | 1 tbsp. | butter or | | margarine | | 1 can (1-3/4 lb.) | tomatoes, cut-up, with liquid | | 1 can (4 oz.) | mushrooms, drained | | 1 can | sliced olives, drained | | 2 tsp. | oregano | | 1 lb. | ground beef, cooked and drained (optional) | | 12 oz. | spaghetti, cooked and drained | | 8 oz. | shredded cheddar cheese | | 1 can | cream of mushroom soup | | 1/4 cup | water | | 1/4 cup | grated Parmesan cheese |
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Instructions
Sauti onion and green pepper in large skillet. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer 10 minutes. Layer 1/2 of spaghetti noodles in greased 9x13-inch baking dish. Top with 1/2 of vegetable mixture and 1/2 of Cheddar cheese. Repeat layer. Top with mushroom soup and water mixture and Parmesan cheese. Bake uncovered at 350°F for 30-35 minutes, or until hot.
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