Baked Spaghetti

1 Cup Chopped Green Onion

1 Cup Chopped Green Pepper

1 Tablespoon Margarine

1 Can (28-oz.) Tomatoes With Liquid, cut up

1 Can (4-oz.) Mushroom Stems and Pieces, drained

1 Can Sliced Ripe Olives, drained

2 teaspoons Dried Oregano

1 lb. Ground Beef, browned and drained

12-oz. Spaghetti, cooked and drained

2 Cups (8-oz.) Shredded Cheddar Cheese

1 Can (10¾-oz.) Condensed Cream of Mushroom Soup, undiluted

¼ Cup Water

¼ Cup Parmesan Cheese

① In a large skillet, sauté onion and green pepper in margarine until tender.

② Add the tomatoes, mushrooms, olives, and oregano.

③ Add the ground beef.

④ Simmer uncovered for 10 minutes.

⑤ Place half of the spaghetti in a large, greased baking dish.

⑥ Top with half of the vegetable mixture.

⑦ Repeat the layers.

⑧ Mix the soup and water until smooth; pour over the casserole.

⑨ Sprinkle with Parmesan cheese.

⑩ Bake uncovered at 350° for 30-35 minutes.