Okay this is the last freezer meal.
1 cup onion, diced
1 t. minced garlic
1/2 green bell pepper, chopped
2 15 oz. cans diced tomatoes, with juice
1 cup mushrooms, sliced
1 t. dried basil
1 T dried oregano
1 t. salt
1/2 t. black pepper
6 oz. spaghetti
1 16oz. bag frozen meatballs
1 cup grated Parmesan cheese
2 cups low-fat shredded cheese (your choice)
1 10 oz. can cream of mushroom soup
1 2.4 oz. can sliced black olives, drained
Combine onion, garlic, green pepper, tomatoes, mushrooms, basil, oregano, salt and pepper in bowl. Set aside. Place half of the cooked spaghetti in the bottom of the prepared baking dish (9x13 pan sprayed with cooking spray). Layer 6 meatballs and half of the vegetable mixture over the spaghetti in the baking dish. Sprinkle with half of the Parmesan and half of the shredded cheese. Repeat, beginning with the remaining spaghetti and ending with the vegetable mixture. Set aside. In bowl, combine the mushroom soup with an equal amount of water and pour over the baking dish. Sprinkle with the remaining Parmesan, shredded cheese and olives.
Cover with foil and freeze, or bake in a 350 degree oven for 1 hour covered and then 30 more minutes uncovered.