"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Reed
Added: Friday, April 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onion
1 c. chopped green pepper
1 tbsp. butter or margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/2 oz) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
2 c. (8 oz) shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 c. water
1/4 c. 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 13-in. x 9-in. 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 the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Number Of Servings:
Number Of Servings:
12

 

 

 

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