Baked Spaghetti

Course : Italian
Serves: 12
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1 cup onion -- chopped
1 cup green pepper -- chopped
1 tablespoon butter or margarine
28 ounce tomatoes with liquid cut up
4 ounces mushroom stems and pieces drained
2 teaspoons dried oregano
1 pound ground beef cooked -- drained
12 ounces spaghetti; cooked -- drained
2 cups shredded cheddar cheese
10 3/4 cans condensed cream of mushroom soup -- undiluted
1/4 cup water
1/4 cup grated parmesan cheese

Preparation / Directions:

In a large skillet, sauté‚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 13x9x2" 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 350F for 30-35 minutes or until heated through. Serves: 12 From: "Taste of Home" Magazine

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