"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Neta Dupree Harper
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onion
1 cup 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 1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained (optional)
12 oz. spaghetti, cooked and drained
2 cups (8 oz.) shredded cheddar cheese
1 can (10 3/4 oz.) 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 min. Place half of the spaghetti in a greased 13x9x2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of the 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 min. or until heated through.

Number Of Servings:
Number Of Servings:
12

 

 

 

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