1 c chopped onion 1 c chopped green pepper 1 tbsp butter or margarine 1 (28 oz.) can tomatoes with liquid, cut up 1 (4 oz.) can mushrooms 1 (2-1/4 oz.) can sliced ripe olives, drained 2 tsp dried oregano 1 lb ground beef, browned and drained (optional) 12 oz spaghetti, cooked and drained 2 c shredded chedder cheese 1 (10-3/4 oz.) can condensed cream of mushroom soup 1/4 c water 1/4 c grated Parmesan cheese

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 13x9x2 inch baking dish. Top with half the vegetable mixture. Spinkle with 1 cup of the chedder cheese. Repeat layers. Mix the soup and water till smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through. Yield: 12 servings.

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