TY's Baked Spaghetti

It's getting late, and I have to work tomorrow, so I probably should be sleeping. But no.  I'm sitting here posting pictures of spaghetti on the internet, because we all know the internet hasn't seen nearly enough spaghetti pictures.

But this is some pretty good spaghetti.

Probably the last of the Trisha Yearwood recipes I'll be doing for a while, since I have to take her book back to the library.  She definitely has some good looking stuff in that "Home Cooking with Trisha Yearwood" edition.  Can't wait to check out the other one.

Anyway, we all enjoyed this, and I think it would be great for a potluck.  Her recipe calls for a little can of sliced olives, but I hate them so I left them out.  And I was a little skeeved out by pouring cream of mushroom soup right on top of the whole thing, but it's good.  Trust me.  

6 slices bacon
1 tsp minced garlic
1 cup chopped onion
1 cup chopped bell pepper
3 14.5 oz cans diced tomatoes with liquid
1-2 tbsp dried oregano to taste
1 pound ground beef, browned and drained
12 oz thin spaghetti, cooked and drained
2 cups grated cheddar
1 10oz can cream of mushroom
1/4 cup water
1/4 cup grated Parmesan

Preheat oven to 350. Grease a 9 x 13 baking dish.

In large skillet, cook the bacon until slightly crisp, then cut into smaller pieces. Remove bacon and saute the garlic, onion, bell pepper until tender.
Add tomatoes, oregano, bacon and cooked beef.
Simmer uncovered for 10 minutes. Place half the spaghetti in the prepared pan. To with half the veg-beef mixture. Sprinkle with 1 cup cheddar.
Repeat layers. Mix the canned soup and water until smooth and pour over the casserole. Sprinkle the top with Parmesan. Bake uncovered for 30 to 35 minutes.