1 tablespoon butter or margarine
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, chopped fine
1 can (28-ounce) tomatoes with liquid (cut up)
1 can (4-ounce) mushrooms, drained
1 can (small) sliced ripe olives
1 pound ground beef, cooked and drained
¾ teaspoon oregano
1 teaspoon basil
12 ounces spaghetti, precooked
2 cups grated cheddar cheese, divided
1 can (10¾-ounce) condensed cream of mushroom soup
¼ cup water (to dilute soup)
½ cup grated parmesan cheese
1. Preheat oven to 350 degrees.
2. Melt butter or margarine in a large skillet over medium heat, sauté onion, green pepper, and garlic
until tender. Add cut-up tomatoes with juice, mushrooms, olives, cooked meat, oregano, and basil;
simmer, uncovered, for 10 minutes.
3. Grease a 13 x 9 x 2 baking dish. Put half of the cooked spaghetti on the bottom. Top with half of the
meat and vegetable mixture then sprinkle with l cup of the cheddar cheese. Repeat layer.
4. Mix soup and water then pour over casserole. Sprinkle top with parmesan cheese and bake, uncovered,
30 to 35 minutes or until thoroughly heate