"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Spaghetti Recipe

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

Contributor:  
Contributor:  
Amy Tucker
Added: Sunday, November 9, 2008

Category:
Category:

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

Directions:
Directions:

In a large skillet, sauté 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. x 2-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; place over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

Personal Notes:
Personal Notes:
I found this one in a recipe a few years ago. Easy to make the whole family enjoys it.

 

 

 

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