This recipe is from Gooseberry Patch (Laura Strausberger, Cary, IL was the contributor). It can be made ahead and refrigerated before baking.
1 c. onion, chopped
1 c. green pepper, chopped
1 tbsp. butter
28 oz. can tomatoes, undrained
4 oz. can mushrooms, drained
3.8 oz. can sliced, black olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 c. cheddar cheese, shredded
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 and simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9 baking dish. Top with half of the vegetable mixture. Sprinkle with one cup of cheese. Repeat layers. Combine soup and water; stir until smooth. Pour over casserole. Sprinkle with parmesan. Bake, uncovered, at 350 degrees for 30 to 45 minutes or until heated through. Makes 12 servings.