Baked Spaghetti

1 cup chopped onion

1 cup chopped bell pepper

1 ib. ground beef

1 qt. tomatoes

1 can mushrooms drained

1 can slice ripe olives

2 teaspoons oregano

1 teaspoon basil

1/2 teaspoon garlic power

1/2 teaspoon salt

12 ounce spaghetti cooked and drained

2 cups cheddar cheese, shredded

1 can cream of mushroom soup

1/4 cup water

1/4 cup parmesan cheese

In large skillet, saute onions, bell pepper and ground beef until beef is browned.

Add tomatoes, mushrooms, olives and seasonings.

Simmer uncovered for 10 minutes. Place half the

spaghetti in a greased 13 by 9 by 2-inch baking dish.

Top with half the vegetable-beef mixture. Sprinkle

with 1 cup cheddar cheese. Repeat layers. Mix cream mushroom

soup with water and pour over casserole. Sprinkle with parmesan cheese.

Bake at 350 degrees for 30 minutes or until heated through. Freezes well.