1 cup chopped onion
1 cup chopped green pepper
1 Tbsp butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2-1/4 oz) sliced ripe olives (the black ones), drained
2 tsp dried oregano
1 pound ground beef, browned and drained (optional)
12 oz spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup 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 13" x 9" x 2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup 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 through.