Baked Spaghetti From Borden® Cheese - cooking recipe

Ingredients

1 (16 ounce) package spaghetti, cooked and drained
1 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon butter
1 pound ground beef
1 (28 ounce) can tomatoes with liquid, chopped
1 (4 ounce) can mushrooms, drained
1 (2.25 ounce) can sliced ripe olives, drained
2 cups Borden(R) Shredded Mild Cheddar Cheese
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
Grated Parmesan cheese
2 teaspoons dried oregano

Preparation

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cook spaghetti according to package directions.
Heat butter in a large non-stick skillet over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned, drain.
Stir in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.
Place half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with 1/2 cup water; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated.