Baked Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. onion, chopped
1 c. green pepper, chopped
1 T. butter or margarine
1 can (28 oz.) tomatoes
1 can (4 oz.) mushroom, drained
1 can (2¼ oz.) sliced ripe olives
2 tsp. dried oregano
1 lb. ground beef (optional)
1 (12 oz.) pkg. spaghetti, cooked and drained
2 c. (8 oz.) shredded cheddar cheese
1 (10¾ oz.) can cream of mushroom soup, undiluted
¼ c. water
¼ c. grated Parmesan cheese
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Directions: |
Directions:In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes (with liquid and cut up), mushrooms (drained), olives (drained) & oregano.
Add ground beef (browned & drained) if desired. Simmer uncovered for 10 min.. Place half of the spaghetti in a greased 13 x 9 x 2 in. baking dish. Top with half the vegetable mixture. Sprinkle with 1 c. of cheddar cheese. Repeat layers.
Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350º for 30-35 minutes or until heated through. Yield: 12 servings. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
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Personal
Notes: Memories From Sue Fischer:
One Monday we were having a test in Mr. Addington’s algebra class, and I had to sharpen my pencil. When I got back to my seat, my paper was missing. I turned around to look at Gene Clark who sat behind me and he had my paper, copying as fast as he could. He grinned and handed it back to me. I think we both made 100 on that one.
Gene confesses that he regrets not being a better student in high school, but he went on to get his diploma and a BS from the University of Maryland, without Sue around too.
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