"Hunger is the best sauce in the world."--Cervantes

Baked Spaghetti Recipe

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

Contributor:  
Contributor:  
shari mccorkle
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onion
1 c. chopped green pepper
1 Tbsp. butter
28 oz. can tomatoes with liquid
4 oz. can mushrooms, chopped
2 1/4 oz. can sliced ripe olives, drained
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated parmesan cheese
2 tsp. dried oregano

Directions:
Directions:
In large skillet, saute onion and pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add beef and simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9x13 baking dish. Top with half the meat mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 250 degrees for 30 to 35 minutes or until heated through.

 

 

 

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