Baked Spaghetti with plenty of melted cheese is the perfect dish for potlucks or week-night dinners.

Cook Time
35 MIN
1 pkg. (16 oz.) spaghetti
1 tbsp. butter
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
½ cup water
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.