"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Spaghetti Recipe

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

Contributor:  
Contributor:  
Deena Bishop Chapapas
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Chopped Onion
1 C. Chopped Green Pepper
1 Tbsp. Butter
1 Can (28 oz.) tomatoes with liquid, cut up
1 Can 4 oz. mushrooms, drained
1 Can sliced black olives
2 tsp. dried oregano
1 Lb. Browned Ground Beef (optional)
12 oz. spaghetti, cooked and drained
2 C. shredded cheddar cheese
1 Can condensed cream of mushroom soup
1/4 C. water
1/4 C. 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 13x9 inch baking dish. Top with half of the vegetables 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 for 30-35 minutes or until heated through.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes + 30 minutes

 

 

 

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