Recipes

Baked Spaghetti

Pasta 

• Cooking Time: 30-35
• Servings: 12
• 1 cup(s) green pepper(s)
• 14 oz canned tomatoes
• 1/2 cup(s) mushroom(s)
• 2 oz olive(s)
• 2 tsp dried oregano
• 12 oz cooked spaghetti
• 2 cup(s) Kraft Finely Shredded Mild Cheddar Cheese
• 10 oz canned cream of mushroom soup
• 1/4 cup(s) water
• 1/4 cup(s) grated Parmesan cheese

Preheat the oven to 350 degrees.

In a large skillet cook the chopped green peppers until tender. Add tomatoes, sliced mushrooms, canned olives, and oregano. Simmer uncovered for 10 minutes.

Place half of the spaghetti in a greased 13x9x2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers.

Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake uncovered at 350 degrees for 30-35 minutes or until heated through.

I found this recipe in one of my grandmother's old cooking magazines the summer I lived with my grandfather during college. I've since lost the original magazine, but the dish is still as popular as ever!

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