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Baked Spaghetti Casserole Recipe

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This recipe for Baked Spaghetti Casserole is from Eagles in the Kitchen, 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 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. Sauté 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 350º 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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