"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gigi's Baked Spaghetti Recipe

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This recipe for Gigi's Baked Spaghetti, by , is from Evangelical Christian Academy Family Favorites, 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!

Contributor:  
Contributor:  
Keri Young

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef (opt.)
1 c. chopped onion
1 c. chopped green pepper
1 T. butter
28 oz. diced tomatoes (780 g tomate troceado)
4 oz. can small mushrooms
2 oz. can black olives, sliced
2 tsp. dried oregano
12 oz. cooked spaghetti
2 c. shredded cheese
1 can cream of mushroom (1 c. thick white sauce with dry mushroom soup pkt)
1/4 c. water
1/4 c. grated parmesan

Directions:
Directions:
Preheat oven to 350° F/177° C. Brown and drain ground beef. In a large skillet, sauté onion and green pepper in butter (oil) until tender. Add beef, tomatoes, mushrooms, olives and oregano. Simmer uncovered for 10 minutes. Place half of spaghetti noodles in a greased 9x13 dish. Top with half of vegetable mixture. Sprinkle with 1 c. cheese. Repeat layer. Mix the soup and water until smooth. Pour over the casserole. Sprinkle with Parmesan cheese. Bake at 350° F uncovered 30–35 minutes or until heated through.

 

 

 

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