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Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Olson
Added: Wednesday, March 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onion
1 cup chopped green pepper
1 tbsp. butter or margarine
1 can (28 ounces) tomatoes with liquid, cut up
1 can (4 ounces) mushroom stems, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned, drained (optional)
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) consensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated parmesan cheese

Directions:
Directions:
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2 inch baking dish. Top with half of the vegetable mixture, sprinkle with 1 cup of 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.

Number Of Servings:
Number Of Servings:
12

 

 

 

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