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Baked Spaghetti Recipe

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

Contributor:  
Contributor:  
Judy Jones
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1c chopped onion
1c chopped green pepper
1 tbsp butter or margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems & pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
1 lb ground beef, browned & drained
12 oz spaghetti, cooked & drained
2 c shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
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. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2 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 casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350 for 30 - 35 minutes or until heated through. Yield: 12 servings.

 

 

 

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