"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Baked Spaghetti Casserole Recipe

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This recipe for Baked Spaghetti Casserole, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Shields
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can 28 oz. large tomatoes with juice
12 oz spaghetti cooked & drained
1 T margarine
2 cup 8 oz. shredded cheddar cheese
1 cup chopped green pepper
1 can cream mushroom soup undiluted
1 cup chopped onions
1/4 cup water
1 4oz can mushrooms (drained)
1/4 cup parmesan cheese
1 can ripe olives sliced (drained)
2 tsp. dried oregano
1 lb. ground beef browned

Directions:
Directions:
Brown meat in skillet and drain. SautÚ onion, peppers in margarine until tender. I put into large pan that I am going to fold mixture into. Then add tomatoes, mushrooms, olives, and oregano. Simmer uncovered for 10 min. Place 1/2 of cooked spaghetti in greased 13x9 pan. Top with half of veg mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth, pour over the casserole. Sprinkle with parmesan cheese. Bake uncovered at 350║ for 30-35 min. It should be bubbly.

Personal Notes:
Personal Notes:
Great for tailgating when transported in an insulated casserole dish.

 

 

 

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