1 cup chopped onions
1 cup chopped green pepper
1 tbs. butter
1 (28oz.) can spaghetti sauce
1 (4oz.) can mushroom pieces, drained
1 (2oz.) can sliced black olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12oz. Spagedded cooked and drained
2 cups shredded sharp cheese
1 (10oz.) can condensed cream of mushroom soup,
1 cup water
1/4 cup grated Parmesan cheese

1 cup chopped onions 1 cup chopped green pepper 1 tbs. butter 1 (28oz.) can spaghetti sauce 1 (4oz.) can mushroom pieces, drained 1 (2oz.) can sliced black olives, drained 2 tsp dried oregano 1 lb. ground beef, browned and drained 12 oz. Spagedded cooked and drained 2 cup s shredded sharp cheese 1 (10oz.) can condensed cream of mushroom soup, 1 cup water 1/4 cup grated Parmesan cheese

In large skillet, Saute onion and green pepper in butter until tender. Add sauce, mushrooms, olives and oregano. Add ground beef. Simmer 10 minutes. Place half of spaghetti in a greased 9x13 baking pan, Top with half of vegetable mixture, Sprinkle with 1 cup cheese. Repeat layers. Mix the soup and water until smooth. Pour over the casserole, Sprinlke with Parmesan cheese, Bake uncovered at 350* for 30 minutes or till heat through.