• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 tablespoon butter or margarine
• 1 can (28 ozs.) tomatoes with liquid (cut up)
• 1 can (4 ozs.) mushroom stems and pieces (drained)
• 1 can (2 ¼ ozs.) sliced ripe olives (drained)
• 2 teaspoons dried oregano
• 1 pound veggie crumble, browned and drained (optional)
• 12 ounces spaghetti cooked and drained
• 1 can (10 ¾ ozs.) condensed cream of mushroom soup (undiluted)
• ¼ cup water
• ¼ cup grated Parmesan cheese

Method

• Preheat oven to 350 degrees
• In a large skillet, sauté onion and green pepper in butter until tender.
• Add tomatoes, mushrooms, olives and oregano.
• Add cooked veggie crumble (soy) if desired.
• Simmer, uncovered for 10 minutes.
• Place half of the spaghetti in a greased 13” x 9” baking dish.
• Top with half of the vegetable mixture.
• Sprinkle with 1 cup of the cheese.
• Repeat layers.
• Mix the soup and water until smooth; pour over casserole.
• Sprinkle with Parmesan cheese.
• Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.