BAKED SPAGHETTI AND MUSHROOM CASSEROLE

11/2 Lb. Ground Chuck or Turkey
1 Small Box Spaghetti Noodles
1 Tablespoon Marg.
1 Tablespoon Olive Oil

1 Cup Onion, diced
1 Cup Green Pepper, diced
2 Clove Garlic, minced
1 (8)oz. Pack Mushrooms, or Can, sliced
1 Can Diced Tomatoes, undrained
1 Can Cream of Mushroom Soup
1 Cup Sliced Black Olives
1/4 Cup Water
2 Cups Shredded Cheese, cheddar or morzzarella
1/2  Cup Parmesan Cheese, powdered kind
Salt and Pepper to taste

Cook the noodles and drain and run cold water over them and drain again. Sit aside. In a skillet brown the ground beef over medium heat. Drain off the fat. Put meat in a bowl and set aside. In the skillet put the onion, pepper and garlic and add the olive oil and butter and cook over medium heat for 4 minutes. Add the mushrooms and cook for 8 minutes or until most of the liquid has cooked out of the mushrooms. Next add the tomatoes, olives and ground beef. Season with the salt and pepper and cook all of this on low for 10 minutes.
Spray a 13 x 9 glass baking dish. Put half of the noodles in the bottom of the dish and then add a layer of meat mixture over all the noodles and then put a layer of the shredded cheese. Repeat the layers and then mix the can of soup with the water and mix well. Pour this evenly over the last cheese mixture and spread. Sprinkle the parmesan cheese over the top of the soup layer. Bake on 350, uncovered for around 35 minutes or until light and bubbly.