Baked Spaghetti

1 cup chopped onion
1 cup chopped sweet pepper
1 (28oz) can chopped tomatoes (do NOT drain)
1 can chopped tomatoes with green chillies (do NOT drain)
1 (4oz) can  mushroom stems and pieces, drained
1 can sliced black olives, drained
2 tsp oregano
1/2 lb ground beef
1 lb ground Italian sausage
12 oz spaghetti, cooked according to package directions and drained
2 cups shredded cheddar
1 can cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan

1. In a large skillet, brown beef and sausage. When meat has started to brown, add onion and peppers. Cook until meat is cooked through and vegetables are desired tenderness. Drain. Add tomatoes with their liquid, mushrooms, olives and oregano. Simmer, uncovered, 10-15 minutes.

2. Preheat oven to 350. Place half of the cooked spaghetti in a greased 9x13" baking dish. Top with half of meat and vegetable mixture. Sprinkle with 1 cup shredded cheddar. Repeat layers.

3. Mix soup with water (you can add more water if you'd like a thinner consistency), stirring until smooth. Pour over ingredients in baking dish. Sprinkle with Parmesan.

4. Bake, covered, for 35-40 minutes. Uncover and cook for another 10 minutes.

Serves 6-8.