Best Savory Spaghetti Casserole

Grease a 9x13" pan, preheat oven (350 for metal pan, 325 for glass pan

In a large skillet, brown the hamburger and onions (and green peppers if you're using them)and drain half the fat, leave some in

Sprinkle with the oregano before adding the tomatoes(with liquid), olives and mushrooms, stir gently

Simmer on medium-low heat (just bubbling) uncovered for 10 minutes, stirring occasionally

Begin boiling your spaghetti for 9 minutes

In a medium bowl, combine the soups and water -you may need to use a little more than 1/3 C, you want the mixture loose but NOT watery..set aside

When the spaghetti is done, drain, and put cold water in the pot and return the spaghetti..this will cool the spaghetti so it's easier to grab (using your hands will make the process way easier)

In the greased pan, spread half the spaghetti, top with half of the meat mixture, and spread half the cheddar cheese

Put the other half of the spaghetti on top of the cheese, and the other half of the meat mixture on top, followed by the remaining cheese

Evenly pour the soup mixture over the top, try to cover completely

Sprinkle the Parmesan cheese over the top

It's ready for the oven!

Bake until bubbling...for metal pans it'll take 35-40 minutes and for glass pans it'll take 45-50 minutes

Remove from oven and let stand for 5 minutes

You will need a knife or a sharp spatula to cut servings, using a spoon will make a big mess!

Suggested sides are a nice leafy green salad and garlic bread or breadsticks

enjoy