Creamy Spaghetti

1 cup chopped onions
1 cup chopped green peppers
1 tbsp. butter
28 oz can tomatoes with juice
4 oz. can mushrooms, drained
2 1/4 oz. can sliced olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
10 3/4 oz. can cream of mushroom soup
1/2 cup water
2 cups shredded cheddar cheese

Saute onion and green peppers in butter until tender. Add tomatoes, mushrooms, olives, oregano and beef. Simmer for 10 minutes. Transfer to slow cooker.

Add spaghetti, mix well.

Combine soup and water. Pour over casserole. Sprinkle with cheese.

Cover. Cook on low for 4-6 hours.