Casserole Spaghetti

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Oxmoor House


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1 1/2 pounds ground round

1 1/2 cups chopped onion

1 cup chopped green bell pepper

1/2 cup chopped celery

2 garlic cloves, crushed

1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted

3/4 cup water

1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped

2 tablespoons chili powder

1/8 teaspoon salt

1/4 teaspoon pepper

1 (8-ounce) package spaghetti

2 ounces reduced-fat sharp Cheddar cheese, cut into 1/2-inch cubes

2 tablespoons chopped pimiento-stuffed olives

Cooking spray

1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

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