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2 c. shredded cheddar cheese
1 large can diced tomatoes
1 c. peppers
1 c. onion
12 oz. cooked spaghetti
1 tbsp. butter
1 can mushrooms
2 tsp. oregano
1 lb. hamburger
1 can cream of mushroom soup
-Saute onions and peppers in 1 tbsp. margarine until tender.
-Add can of tomatoes and juice, can of mushrooms (drained), oregano, and hamburger (fried).
-Simmer, uncovered, for 10 minutes.
-Place half of the spaghetti in a 13x9" casserole dish.
-Top with half of the vegetable mixture.
-Sprinkle with 1 c. shredded cheese.
-Mix soup and 1/4 c. water. Pour over.
-Sprinkle with parmesan cheese.
-Bake, uncovered, at 350 degrees for 30-35 minutes.