Baked Spaghetti
"Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio..."
INGREDIENTS
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1 cup chopped onion
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1 cup chopped green pepper
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1 tablespoon butter
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1 can (28 ounces) diced tomatoes, undrained
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1 can (4 ounces) mushroom stems and pieces, drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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2 teaspoons dried oregano
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1 pound ground beef, browned and drained, optional
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12 ounces spaghetti, cooked and drained
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2 cups shredded cheddar cheese
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/4 cup water
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1/4 cup grated Parmesan cheese
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