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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti is from The Smith & Stella Johnson Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. onion, chopped
1 c. green pepper, chopped
1 tbsp. butter
1 can (28 oz.) diced tomatoes, undrained
1 can (4 oz.) mushroom stems and pieces, drained
1 can (2-1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 c. (8 oz.) cheddar cheese, shredded
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1/4 c. water
1/4 c. Parmesan cheese, grated
Directions:
Directions:
In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 9x13-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350º for 30-35 minutes or until heated through. Makes 12 servings.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
Prep: 20 min. Bake: 30 min.

 

 

 

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