In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer uncovered 10 minutes. Place 1/2 spaghetti in a 9x13 baking dish. Top with 1/2 the vegetable and meat mixture. Sprinkle with 1 cup of shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through and bubbling.
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