Baked Spaghetti
CATEGORIES
INGREDIENTS
  • Servings: 12
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter or margarine
  • 1 can (28 ounces) tomatoes with liquid, cut up
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned and drained, optional
  • 12 ounces spaghetti, cooked and drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
DIRECTIONS
  1. In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes,
  2. mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10
  3. minutes. Place half of the spaghetti in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix
  4. the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
  5. Bake, uncovered, at 350° for 30-35 minutes or until heated through.