1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
1 In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
2 Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
3 In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.
Total Time Prep: 30 min. Bake: 30 min.
Makes 12 servings
Tips
To prevent pasta from sticking together when cooking, use a large pot and 3 quarts of water for each 8 ounces of pasta you plan to cook. Add 1 tablespoon cooking oil to the water. (This also prevents boiling over.) Bring the water to a full rolling boil before stirring in the pasta. Stir several times to separate the pasta until the water returns to a boil.
Nutrition Facts
1 cup: 239 calories, 9g fat (5g saturated fat), 25mg cholesterol, 500mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 10g protein.