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Baked Spaghetti Casserole


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Member since 2008

Serves 12 | Prep Time 30 minutes | Cook Time 30 to 35 minutes

Ingredients

1 cup onion, chopped
1 cup green pepper, chopped
1 Tbsp. butter or margarine (I used non-stick cooking spray)
2 (14 oz.) cans diced tomatoes, undrained
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained*
12 oz. spaghetti, cooked and drained according to package directions
2 cups (8 oz.) Cheddar cheese, shredded
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese


Preheat oven to 350 F.


In a large skillet, saute onion and green pepper in butter or margarine until tender; add tomatoes, mushrooms, olives and oregano.


Add ground beef and simmer, uncovered, for 10 minutes.


Place half of the spaghetti in a greased 13 X 9-inch baking dish (again, I used non-stick cooking spray); top with half of the vegetable mixture.


Sprinkle with 1 cup of Cheddar cheese; repeat layers; whisk the soup and water until smooth and pour over casserole.


Sprinkle with Parmesan cheese; bake uncovered in preheated oven for 30 to 35 minutes, or until heated through.


Pairs Well With


Notes

This not-so-typical baked spaghetti casserole recipe was given to me by a lady I work with; it originally comes from Taste Of Home, and was submitted by Ruth Koberna of Brecksville, OH.

*Instead of cooking the ground beef and vegetables separately, I cooked them together until the meat was brown and the veggies were tender.

I am so excited to find this recipe my mom used to make this all the time its so good!! She recently passed away and i was trying to find the recipe and i am so happy i find it today !!

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