Dutch Oven Spaghetti

• ground beef↗1 lb
• green pepper, sliced↗1
• tomatoes, chopped↗1
• medium onion, chopped↗1⁄2
• (12 ounce) jar green olives, drained (reserve 1/4 cup liquid)↗1 jar
• (8 ounce) package white mushrooms, whole↗1 package
• teaspoons oregano↗2 teaspoons
• ounces whole wheat spaghetti, broken in half↗8 ounces
• cups sharp cheddar cheese, shredded↗2 cups
• (10 1/2 ounce) can condensed cream of mushroom soup1 can
• (24 ounce) jar spaghetti sauce↗1 jar

Step-by-step instructions

1. 1

   Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Drain.

2. 2

   Add green pepper, onion, tomato, olives, mushrooms, and oregano. Stir well.

3. 3

   Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles.

4. 4

   Mix reserved olive liquid (or just use water), mushroom soup, and spaghetti sauce. Pour over the cheese and noodles.

5. 5

   Tightly cover pot, reduce heat to medium-low, and cook for 1 hour.