"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1 c. onion chopped
1 c. green pepper chopped
1 Tbs butter or margarine
1 (28 oz) can tomatoes with liquid - cut up
1 (4oz) can mushroom slices or pieces
1 (2 1/4 oz) can slices ripe olives, drained
2 tsp dried oregano
1 lb ground beef, browned and drained
12 oz spaghetti, cooked and drained
2 cups (8oz) shredded Cheddar cheese
1 can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes.
Place half the spaghetti in a greased 9" X 13" baking dish. Top with half the vegetable mixture. Sprinkle with 1 cup of the Cheddar cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350F for 30 - 35 minutes, or until heated through. Makes 12 servings




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