"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 Spaghetti Recipe

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

Contributor:  
Contributor:  
John and Verna Heinrichs
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onion
1 cup chopped green pepper
1 Tbsp margarine
4 oz mushrooms, drained
1 can (2 1/4oz) ripe olives, drained
2 tsp dried oregano
1 lb ground beef, browned and drained
12 oz spaghetti, cooked and drained
2 cups cheddar cheese, shredded
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
1 can (28oz) tomatoes with liquid, cut up

Directions:
Directions:
Saute onion and green pepper in margarine until tender. Add tomatoes, mushrooms, olives, oregano and ground beef. Simmer, uncovered, for 10 minutes. Place 1/2 of spaghetti in greased 9x13" pan. Top with 1/2 of sauce. Sprinkle with 1 cup cheese. Repeat layers. Mix soup and water and pour over casserole. Sprinkle with Parmesan. Bake uncovered at 350 for 30-35 minutes or until heated through.

 

 

 

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