• Cooking Time: 30 to 35 minutes
• Servings: 12
• Preparation Time: 30 minutes
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 1 Tbsp. butter or margarine (I used non-stick cooking spray)
• 2 (14 oz.) cans diced tomatoes, undrained
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 2 tsp. dried oregano
• 1 lb. ground beef, browned and drained*
• 12 oz. spaghetti, cooked and drained according to package directions
• 2 cups (8 oz.) Cheddar cheese, shredded
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1/4 cup water
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350 F.
2. In a large skillet, saute onion and green pepper in butter or margarine until tender; add tomatoes, mushrooms, olives and oregano.
3. Add ground beef and simmer, uncovered, for 10 minutes.
4. Place half of the spaghetti in a greased 13 X 9-inch baking dish (again, I used non-stick cooking spray); top with half of the vegetable mixture.
5. Sprinkle with 1 cup of Cheddar cheese; repeat layers; whisk the soup and water until smooth and pour over casserole.
6. Sprinkle with Parmesan cheese; bake uncovered in preheated oven for 30 to 35 minutes, or until heated through.

This not-so-typical baked spaghetti casserole recipe was given to me by a lady I work with; it originally comes from Taste Of Home, and was submitted by Ruth Koberna of Brecksville, OH. *Instead of cooking the ground beef and vegetables separately, I cooked them together until the meat was brown and the veggies were tender.