50+ Friends Club Cookbook -- Pasta and Rice -- Baked Spaghetti

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Baked Spaghetti

From the Kitchen of: Sylvia Andrew

1	C	Chopped onion
1	C	Chopped green pepper
1	tbsp	Butter or margarine
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, drained
2	tsp	Dried oregano
1	lb	Ground beef, browned and drained, optional
12	oz	Spaghetti, cooked and drained
2	C (8 oz)	Shredded cheddar cheese
1	can (10-3/4 oz)	Condensed cream of mushroom soup, undiluted
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 13-in.x9-in.x2-in. baking dish.
Top with half of the vegetable mixture. Sprinkle with 1 cup of 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. Yield: 12 servings.