"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Spagetti Recipe

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This recipe for Baked Spagetti, by , is from The TOO good to forget Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Morris
Added: Saturday, December 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onion
1 cup chopped green pepper
1 tbsp butter or margarine
1 can (28oz) tomatoes with liquid, cut up
1 can (4oz) mushroom stems and pieces, drained
1 can(2-1/4oz) sliced ripe olives, drained
2 tsp dried oregano
1 pound ground beef, browned, drained
12 oz spaghetti (not noodles or ziti), cooked and drained
2 cups (8oz) shredded cheddar cheese
1 can (10-3/4oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

Directions:
Directions:
In large skillte, saute onion, green pepper and butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2 baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350F for 30-35 minutes or until heated through.

Number Of Servings:
Number Of Servings:
12

 

 

 

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