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1 lb. ground beef, browned and drained
1 c. chopped onion
1 c. chopped green pepper
1 Tbsp. margarine or butter
28 oz. spaghetti sauce
4 oz. mushrooms, stems and pieces, drained
1 can sliced black olives, drained
1/2 tsp. oregano
15 oz. spaghetti, cooked and drained
2 c. cheddar cheese, shredded (8 oz.)
1 can condensed cream of mushroom soup, undiluted
1/4 c. water
1/4 c. parmesan cheese, grated

Cook ground beef, drain and set aside. Saute onion and green pepper
in butter until tender. Add spaghetti sauce, mushrooms, olives,
oregano and ground beef. Simmer uncovered for 10 minutes. Place
half of the spaghetti in a greased 13x9 baking dish. Top with half
of the vegetable mixture. Sprinkle with 1 c. cheddar cheese.
Repeat layers. Mix the soup and water until smooth; pour over
casserole. Sprinkle with parmesan cheese. Bake, uncovered at 350 degrees
for 45 minutes to 1 hour or until heated through. May make ahead
and frozen.

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