Baked Spaghetti

When my daughter told me about this recipe I was leery.  I had never considered having tomatoes and cream of mushroom soup in the same dish.  Well, I did give it a try.  Loved it!  It was a keeper.  The best part is you can make ahead and it is easy to put together.  I think I love the make ahead dishes better.  I hate the rush of getting everything to finish cooking at the same time and on the table.  I like the relaxed dinner that I just have to pull out of the oven and refrigerator .

Ingredients:

1 cup Onion chopped

1 cup Green Pepper chopped

1 cup Mushrooms chopped

1 Tbs Butter 

20 oz Tomatoes with liquid cut up

1 can Olives sliced

2 tsp Oregano

1 lb Ground Beef browned

12 oz Spaghetti cooked and drained

2 cups Cheese grated

1 can Cream of Mushroom Soup

¼  cup Water

¼  cup Parmesan Cheese

Instructions:

Melt butter in frying pan, sauté onions, green pepper, and mushrooms.  Add tomatoes, olives, and ground beef, simmer 10 minutes uncovered. Place ½  of the spaghetti in baking dish.  Top with ½  of the vegetable mixture.  Sprinkle with ½  of the cheese.  Repeat.  Mix soup and water until smooth, pour over casserole.  Top with Parmesan cheese.  Bake uncovered at 350° for 30-35 minutes.