"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

Spaghetti Bake Recipe

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This recipe for Spaghetti Bake, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Cooke
Added: Friday, July 3, 2009


1 c. chopped onions
1 c. chopped green peppers
1 Tbsp. butter or margarine
2 can diced tomatoes with green chilies
1 large jar sliced mushroom drained
5 oz. halved ripe olives, drained
2 tsp. oregano
21 oz. spaghetti, cooked and drained
2 c. shredded Cheddar cheese
1 can cream of mushroom
╝ c. water
╝ c. grated Parmesan cheese

In a large skillet, sautÚ onion and green pepper until tender.
Add tomatoes, mushrooms, olives and oregano.
Simmer, uncovered, for 10 minutes
Place half of the spaghetti in a greased 13 x 9 baking dish.
Top with half of the vegetable mixture.
Sprinkle with 1 cup of Cheddar cheese.
Repeat layers.
Mix the cream of mushroom and water until smooth; pour over the casserole.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350░ for 30 to 35 minutes or until heated through

Number Of Servings:
Number Of Servings:
Yield: 12 servings.
Personal Notes:
Personal Notes:
You may want to use diced tomatoes without the chilies.
I like to use a mixture of Colby, Monterey Jack and cheddar cheese.
This dish can be prepared in advanced and baked prior to eating.




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