Ingredients (*- my personal additions)

Cooking spray, for greasing pan
6 slices bacon, cut into 1/2-inch pieces
1 clove garlic, minced
1 medium onion, chopped
1 bell pepper, chopped (I used a mix of red, green, and yellow)
Three 14 1/2-ounce cans diced tomatoes with liquid
One 2 1/4-ounce can sliced black olives, drained
1 to 2 tablespoons dried oregano
*Salt (to taste)
*Pepper (to taste)
*I tbsp Onion Powder
*1tbsp Red Pepper Flakes
1 pound ground beef, browned and drained
12 ounces thin spaghetti, cooked and drained
2 cups grated cheddar (5 ounces)
One 10-ounce can cream of mushroom soup
1/4 cup grated parmesan cheese

Directions  Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with cooking spray.  In a large skillet, cook the bacon until slightly crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain.

Sauté the garlic, onion and bell pepper in the bacon drippings until tender. (At this point, I took the liberty of adding salt, pepper, onion powder, and for some hare, a little red pepper flakes. So glad I did! Note: Don’t add red pepper flakes if you will be serving this to children or anyone that may have a sensitive stomach).  Add the tomatoes, olives, oregano, bacon and the cooked ground beef and simmer, uncovered, for 10 minutes

Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar.   

Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. 

  Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through.