{spaghetti casserole}

1 T. chopped onion
1 c. chopped green pepper
1 T. butter
1 28 oz. can Italian style diced tomatoes
1 2.5 oz. can sliced olives
2 tsp. oregano or Italian seasoning
1 c. spaghetti sauce
1/4 c. parmesan cheese
1 lb. ground beef
12 oz. spaghetti
2 c. shredded mozzarella cheese
1 can cream of mushroom soup
1/4 c. water

Preheat oven to 350 degrees. Brown ground beef and set aside. Begin cooking spaghetti according to package directions. In a large skillet saute onions and green peppers in butter. Add diced tomatoes, olives, oregano, browned beef, and spaghetti sauce. Simmer for 10 minutes. In a greased 9x13 inch pan layer half the cooked spaghetti, half the tomato mixture, 1 cup of the cheese and then repeat layers. Mix cream of mushroom soup with 1/4 cup of water and then smooth over top of casserole. Sprinkle with parmesan cheese. Bake uncovered @ 350 degrees for about 40 minutes.

I got this recipe from my mom, who I believe got it from my Aunt Faye, who got it from a person in her ward. :) It is really good and even my boys will eat it. It makes a ton, so you will probably have a lot of leftovers.