Baked Spaghetti
1 c. chopped onion
1 c. chopped green pepper
1 tbsp butter or margarine
1 28-oz. can tomatoes with liquid, cut up
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, optional
12 oz. spaghetti cooked and drained
2 c. (8 oz.) shredded cheddar cheese
1 10-3/4 oz. can cream of mushroom soup, undiluted
1/4 c. water
1/4 c. grated Parmesan cheese
In large skillet, saute onion and green pepper in butter until
tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef
if desired. Simmer uncovered 10 minutes.
Place half of spaghetti in a greased 13- by 9-inch baking dish. Top
with half of vegetable mixture. Sprinkle with 1 cup of Cheddar cheese.
Repeat layers. Mix soup and water until smooth. Pour over casserole.
Sprinkle with Parmesan cheese.
Bake uncovered at dg350 30-35 minutes or until heated through.
Happy cooking and eating
Sherri
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