Baked Spaghetti - Alabama Farmers Federation

Ingredients

• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 tablespoon butter
• 28-ounce can diced tomatoes with liquid
• 4-ounce can mushroom stems and pieces, drained
• 2-ounce can sliced ripe olives; drained
• 2 teaspoons dried oregano
• 2 pounds ground beef, cooked and drained
• 16 ounces spaghetti, cooked and drained
• 2 cups cheddar cheese, shredded
• 10.5-ounce can cream of mushroom soup
• 1/4 cup water
• 1/4 cup Parmesan cheese, grated