Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 TBS butter
1 can (28 ounces) canned diced tomatoes1 can (4 ounces) mushroom stems, drained
2 tsp dried oregano
1 lb ground beef or turkey, browned and drained

12 ounces spaghetti, cooked and drained

2 cups grated cheddar cheese

1 can cream of mushroom soup

¼ cup water

¼ cup grated Parmesan cheese

In a large skillet, sauté onion and green pepper in butter until tender.  Add tomatoes, mushrooms, olives and oregano.  Add ground meat. Simmer uncovered for about 10 minutes. Place half of the cooked spaghetti in a greased 9 x 13 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 for 30-35 minutes. Makes 12 servings.

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