|1 pkg.||(16 oz.) spaghetti|
|1 cup||chopped onion|
|1 cup||chopped green pepper|
|1 lb.||ground beef|
|1 can||(28 oz.) tomatoes with liquid, cut up|
|1 can||(4 oz.) mushrooms, drained|
|1 can||(2.25 oz.) sliced ripe olives, drained|
|2 tsp.||dried oregano|
|4 cups||Borden® Cheese Mild Cheddar Shreds|
|1 can||(10.75 oz.) condensed cream of mushroom soup|
|¼ cup||grated Parmesan cheese|
PREHEAT oven to 350°F. Spray a 9 x 13 baking dish with non-stick cooking spray. Cook spaghetti according to package directions.
HEAT butter in a large non-stick skillet over medium-high heat until hot. Sauté onion and pepper until tender. Add ground beef and cook until beef has browned; drain.
STIR in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.
PLACE half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with ½ cup water; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated.