Baked Spaghetti

from the kitchen of Cynthia

1 cup chopped green pepper
½ cup chopped onion
1 tablespoon margarine
1 lb ground beef
30 oz tomatoes w/ juice or
spaghetti sauce
2 tsp oregano (if use spaghetti
sauce don’t need oregano)
4 oz can mushrooms
2 oz can sliced olives
12 oz spaghetti noodles,
cooked and drained
2 cups grated cheese
1 can cream of mushroom/
chicken soup
¼ cup water
¼ cup parmesan cheese

Sauté onion and green pepper in margarine. Add beef and brown. Add tomatoes, mushrooms, olives, and oregano, and simmer for 10 minutes. Grease a 13x9 pan, and

place half of noodles, half of sauce, and 1 cup cheese in the pan, then repeat layers. Mix soup and water and pour over top. Sprinkle with parmesan cheese. Bake covered at 350 for 30 minutes. (Or longer if made ahead and refrigerated.)