Cheese Spaghetti Hotdish

1 tablespoon butter

1 cup chopped onion

1 cup chopped green bell pepper

1 pound ground beef

1 (28-ounce) can tomatoes

chopped and undrained

1 (4-ounce) can mushroom stems

and pieces, drained

1(3.8-ounce) can sliced ripe olives

drained

½ teaspoons dried oregano

12 ounces spaghetti, cooked

according to package directions

and drained

2 cups shredded

Cheddar cheese, divided

1 (10.5-0unce) can condensed

cream of mushroom soup, mixed

with ¼ cup water

¼ cup grated Parmesan cheese

Preheat oven to 350 °F.

Melt butter in a large saucepan over medium heat. Add onion

and green bell pepper; cook while stirring until soft. Add beef,

and cook until no longer pink; drain, reserving 1 tablespoon

drippings, and return beef to pan. Stir in tomatoes, mushrooms,

olives, and oregano. Simmer, uncovered, 10 minutes. Place

½ cooked spaghetti in a lightly greased 13x9x2-inch baking

dish. Top with ½ beef mixture. Sprinkle with 1 cup Cheddar

cheese. Repeat layers. Pour soup mixture over all. Sprinkle with

Parmesan cheese. Bake, uncovered, 30 to 35 minutes or until hot

and bubbly. Serves 8.

Note: A crisp green salad and warm garlic bread go well with this

spaghetti hot dish.

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