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1 package (12 ounces) spaghetti 1 pound lean ground beef 1 onion, chopped 1 green pepper, chopped 1 can (16 ounces) diced tomatoes 1 can (10 ounces) cream of mushroom soup 1/4 cup water 1 package (8 ounces) fresh mushrooms, sliced 1 teaspoon dried oregano 2 cups shredded cheddar cheese 1/2 cup freshly grated Parmesan cheese |
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Cook the spaghetti according to package directions. Set aside. In a skillet, cook the beef, onions, mushrooms and green pepper until meat is browned. Stir in the tomatoes and oregano. Simmer, stirring occasionally, about 10 minutes. Place half of the spaghetti in a lightly greased 13x9-inch baking dish. Top with half of the meat mixture and 1 cup of the cheddar cheese. Repeat layers. In another bowl, combine the soup and water. Pour over casserole, then top with the Parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes. |
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