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Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Holly Granquist
Added: Saturday, June 13, 2009


1 c chopped onion
1 c chopped green pepper
1 T butter
1 can (28oz) diced tomatoes with liquid
1 can (4 oz) mushrooms (stems/pieces) drained
2 ts dried oregano
1/4 c black olives sliced
1# ground beef, browned and drained
12 oz spaghetti, cooked and drained
2 c shredded cheese; 1 c cheddar, 1 c Colby
1 can cr of mushroom soup (undiluted)
1/4 c water
1/4 c grated Parmesan cheese

In a large skillet, saute onions and gr peppers in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add browned ground beef. Simmer uncovered 10 minutes. Place half of the spaghetti in greased 13 x 9 pan baking dish. Top with half the vegetables and beef mixture. Sprinkle with one cup shredded cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 30 -35 minutes or until heated through.




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