Ingredients

1 C chopped onion1 C chopped bell pepper 1 Tbsp margarine 1 Can (28 oz.) tomatoes, with liquid, chopped 1 Can (4 oz.) mushroom stems and pieces, drained 1 Can (2 1/4 oz) sliced black olives, drained 1 tsp crushed basil 1 1/2 - 2 tsp garlic powder 1 lb lean ground beef, browned and drained, optional 12 oz. cooked spaghetti 2 C cheddar cheese, shredded 1 Can cream of mushroom soup 1/4 C water 1/4 C grated Parmesan Cheese In large skillet, saute onion and bell pepper in butter till tender. Add tomatoes (with liquid), mushrooms, olives, basil, garlic powder, and ground beef. Simmer uncovered for 10 minutes. Place 1/2 of the spaghetti in a greased 13X9X2' casserole dish. Top with 1/2 of the vegetable mixture. Sprinkle with 1 cup of the cheddar cheese. Repeat layers. Mix the soup and water till smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350F for 30-35 minutes, or until heated through

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