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Baked Spaghetti
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- 1 c. onion, chopped
- 1 c. green pepper, chopped
- 1 T. butter or margarine
- 28 oz. can diced tomatoes with liquid
- 4 oz. can mushrooms, drained
- 2 1/2 oz. can sliced ripe olives, drained
- 2 tsp. dried oregano
- 1 lb. ground beef, brown and drain
- 12 oz. spaghetti, cook and drain
- 2 c. cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1/4 c. water
- 1/4 c. Parmesan cheese, grated
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| Saute onion and pepper in butter until tender; add tomatoes, mushrooms, olives and oregano. Add browned meat and simmer uncovered for 10 minutes. Place 1/2 of the cooked spaghetti in a greased 9 x 13 x 2 baking dish; top with 1/2 meat mixture and sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth. Pour over the casserole; sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes or until heated through. Serves 12. This dish may be prepared ahead of time and baked just before serving.... |
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