Spaghetti Casserole

1 c. onions, chopped 
1 c. green pepper, chopped
1 Tblsp. butter
28-oz can tomatoes, undrained
4-oz can mushrooms, drained
2 2-1/2 oz cans sliced black olives, drained
2 tsp. oregano
1/2 tsp. salt
1 tsp. pepper
1-lb ground beef, browned & drained
12-oz spaghetti, cooked & drained
2 c. shredded cheddar cheese
10-1/4 oz can cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese

Saute' onion & green pepper in butter in a large skillet until tender. Add tomatoes, mushrooms, olives, oregano, salt & pepper. Add ground beef and simmer, uncovered, for 10 minutes. Place 1/2 the spaghetti in a greased 9"x13" casserole dish. Top with 1/2 the meat mixture. Sprinkle with 1 cup of the cheddar cheese. Repeat layers. Combine soup and water in a small bowl; stir until smooth. Pour soup over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350* for 35 minutes or until heated through. Serves 12. 

Recipe source: Gooseberry Patch "Big Book Of Holiday Cooking" pg. 41