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Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gene & Josephina Clark
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c. onion, chopped
1 c. green pepper, chopped
1 T. butter or margarine
1 can (28 oz.) tomatoes
1 can (4 oz.) mushroom, drained
1 can (2¼ oz.) sliced ripe olives
2 tsp. dried oregano
1 lb. ground beef (optional)
1 (12 oz.) pkg. spaghetti, cooked and drained
2 c. (8 oz.) shredded cheddar cheese
1 (10¾ oz.) can cream of mushroom soup, undiluted
¼ c. water
¼ c. grated Parmesan cheese

Directions:
Directions:
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes (with liquid and cut up), mushrooms (drained), olives (drained) & oregano.

Add ground beef (browned & drained) if desired. Simmer uncovered for 10 min.. Place half of the spaghetti in a greased 13 x 9 x 2 in. baking dish. Top with half the vegetable mixture. Sprinkle with 1 c. of cheddar cheese. Repeat layers.

Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350º for 30-35 minutes or until heated through. Yield: 12 servings.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Memories From Sue Fischer:

One Monday we were having a test in Mr. Addington’s algebra class, and I had to sharpen my pencil. When I got back to my seat, my paper was missing. I turned around to look at Gene Clark who sat behind me and he had my paper, copying as fast as he could. He grinned and handed it back to me. I think we both made 100 on that one.

Gene confesses that he regrets not being a better student in high school, but he went on to get his diploma and a BS from the University of Maryland, without Sue around too.

 

 

 

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