Baked Spaghetti

from Tammy Harman

12 oz. spaghetti cooked & drained
1 lb browned ground beef
1 cup onions chopped
1 cup green peppers, chopped
1 tbsp butter
1 can cream of mushroom soup
¼ C Parmesan cheese, grated
4 oz mushrooms w/o juice
1 can diced tomatoes with liquid
1 tsp oregano
1 can olives, drained
¼ C water


Saute’ onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9 pan. Top with half of the vegetable mix. Sprinkle with 1 cup cheddar cheese. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes.