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1C Onion (chopped)
1C Green Pepper (chopped)
1T Butter
1 28 oz Can Tomato (cut up)
1 4 oz Can Mushrooms (drained)
1t Dried Oregano
1 2 1/2 oz Sliced ripe olives (drained)
12 oz Spaghetti (cooked)
1 Lb Ground Beef (browned and drained)
1/4C Water
1 Can Cream Of Mushroom Soup
2C Cheddar Cheese (shredded)
1/4C Parmesan Cheese (grated)

In a large skillet, saute onions, peppers in butter or until
tender. Add tomatoes, mushrooms, olives and oregano. Add ground
beef, simmer uncovered for 10 minutes. Place half of spaghetti in
greased 13x9 pan. Top with half of the mixture. Sprinkle with 1C
of cheddar cheese. Repeat layers. Mix soup and water until
smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake
uncovered at 350 degrees for 30-35 minutes. Serves 12.

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