Baked Spaghetti Casserole

from Taste of Home magazine, chef: Ruth Koberna, Brecksville, Ohio, We have this about twice a month. SOOO good. Reheats well the next day.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup  chopped onion
• 1  cup  chopped green pepper
• 1  lb hamburger
• 1  tablespoon margarine
• 1 (28 ounce) can tomatoes, with liquid
• 1 (4 ounce) can mushroom pieces, drained
• 1 (2 1/4ounce) can  sliced black olives, drained
• 2  teaspoons dried oregano
• 12  ounces spaghetti noodles, cooked & drained
• 2  cups  shredded cheddar cheese
• 1 (10 3/4ounce) can  mushroom soup
• 1⁄4 cup water
• 1⁄4 cup  grated parmesan cheese

Directions

1. In a large skillet, saute onion, green pepper and hamburger in margarine. Drain.
2. Add tomatoes, mushrooms, olives, oregano and simmer uncovered for 10 minutes.
3. Boil the spaghetti noodles and drain.
4. Place half the spaghetti in greased 13 x 9 baking pan.
5. Top with half vegetable mixture
6. Sprinkle 1 C. cheese on top
7. Repeat layers
8. Mix soup and water, pour over casserole.
9. Sprinkle with parmesan.
10. Bake at 350 for 35 minutes.