GROUND BEEF SPAGHETTI CASSEROLE

12 oz whole-wheat spaghetti, cooked according to package directions, drained
1 small can black olives, drained and chopped
1 small jar of sliced mushrooms, drained and chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 medium onion, chopped
1 tbsp olive oil
2 lbs lean ground beef
2 tsp oregano
1 tsp basil
2 cups shredded mozzarella cheese
1 can fat-free cream of mushroom soup
1/4 cup water

Preheat oven to 350 degrees.
Spray a large casserole dish with nonstick cooking spray; set aside.

Melt butter in large pan; add onion and saute until translucent. Remove onion from pan and cook ground beef until browned. Drain and rinse with hot water. Return to skillet and add onion, olives, mushrooms, tomatoes and spices.

Layer ingredients into the prepared casserole dish as follows: 1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves. Mix soup and water together until smooth; pour over casserole. Sprinkle top with Parmesan cheese if desired.

Bake at 350 degrees about 1/2 hour until heated through and cheese melts.

File photo for reference only.