128 oz. can tomatoes with liquid, cut up (I usually get the whole tomatoes in a can and cut up)
14 oz. can mushroom stems & pieces (drained)
1can ripe olives cut up
1poundground beefbrowned & drained
112 ounce box spaghetti (cooked and drained)
2cupsshredded cheddar cheese
1can cream of mushroom soup
½cupgrated Parmesan cheese
Cook spaghetti according to package instructions.
In large skillet, saute' onion and green peppers in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9 x 13 baking dish. Top with half of the vegetable/meat mixture. Top with 1 cup Cheddar cheese. Repeat layers. Mix soup with water until smooth and pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30 to 35 minutes or until heated through.