Baked Spaghetti

Baked Spaghetti
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

2 In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat.

In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Makes 8 servings