Recipe - Baked Spaghetti

1 cup Chopped onion
1 cup Chopped green pepper
1 tablespoon Butter/margarine
1 cn (28 oz.) Tomatoes with
Liquid; cut up
1 cn (4 oz.) Mushroom stems
and
1 Piece drained
1 cn (2One fourth oz.) Ripe olives,
Sliced and drained
2 teaspoon Dried oregano
1 pound Ground beef, browned and
Drained (optional)
12 ounce Spaghetti, cooked & drained
2 cup (8 oz.) shredded cheddar
Cheese
1 cn (10Three fourths oz) Condensed
cream
Mushroom soup; undiluted
One fourth cup Water
One fourth cup Parmesan cheese, grated

"Every time that I make this cheesy dish, I get requests for the recipe. It
puts a different spin on spaghetti and is great for any meal. The
leftovers, if there are any, also freeze well for a quick meal later on in
the week." Ruth Koberma, Brecksville, Ohio

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 13inch x 9inch x 2inch 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 3035 minutes, or
until heated throughout.

From "Taste of Home" magazine, Collector's Edition.

Typed for you by Iris Grayson