In large skillet, saute peppers and onions until tender. Add tomatoes, mushrooms, black olives and oregano. Add ground beef and simmer 10 minutes. In greased 13x9 in baking pan add half of the spaghetti noodles. Top with half of vegetable mixture, sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix 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.
This requires a lot of pre cooking so be sure to allow enough time for preparation.
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|Serving Size: 1 Serving (1174g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 178 (23%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 47mg||14 %|
|Sodium 348.1mg||12 %|
|Potassium 1766.5mg||46 %|
|Total Carbohydrate 129.5g||38 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 110.6g|
|Protein 26.7g||38 %|
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Calories per serving: 780
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