1 (16 oz.) thin spaghetti
1 large onion, chopped
1 green pepper
1/2 c. melted butter
1 (4 oz.) can mushrooms
1/2 can water chestnuts
1 (4 oz.) chopped ripe olives
1 (28 oz.) can chopped and drained tomatoes
1 (4 oz.) sharp shredded Cheddar cheese
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. water

Cook spaghetti; drain and set aside. Sauté onions and green pepper in butter (oleo) until tender. Add mushroom soup, olives and tomatoes; simmer 10 minutes. Add chestnuts. Spread half spaghetti in well buttered casserole, 13 x 9 x 2-inch. Top with half sauce and half cheese; repeat. Combine mushroom soup with water; mix and pour over casserole.

Bake at 350°F for 20 to 30 minutes. Serve with green salad.