|Canned tomatoes||28 Ounce|
|Ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Canned mushroom||4 Ounce, drained|
|Canned sliced black olives||2 Ounce, drained|
|Spaghetti||12 Ounce, cooked, drained|
|Shredded medium cheddar cheese/Shredded sharp cheddar cheese||2 Cup (32 tbs)|
|Canned cream of mushroom soup||10 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cut up the undrained tomatoes.
Brown the ground beef in a skillet, stirring until crumbly; drain.
Remove beef from skillet and heat the butter in the same skillet.
Saute the onion, garlic and green pepper in the butter until tender.
Stir in the tomatoes, mushrooms, olives, oregano, salt, pepper and ground beef.
Simmer, uncovered, for 10 minutes.
Spread half the spaghetti in a buttered 9x13 inch baking dish.
Layer half the ground beef mixture over the spaghetti layer.
Sprinkle with half the Cheddar cheese.
Repeat the layers.
Combine the soup and water in a bowl and whisk to blend.
Drizzle the soup mixture over the cheese layer.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.