"The belly rules the mind."--Spanish Proverb

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Campbell

Category:
Category:

Ingredients:  
Ingredients:  
1 C. chopped onion
1 C chopped green pepper
Garlic to taste
Green onions to taste
1 T butter or margarine
1 can ( 4 oz.) mushrooms stems and pieces drained (Fresh Mushrooms are BETTER)
1 can (28 oz.) tomatoes with liquid cut up
1 can ( 2 1/4 oz.) sliced ripe olives drained
2 t. dried oregano
1 ˝ - 2 lb. ground beef browned and drained
12 oz. spaghetti cooked and drained
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup
1/4 cup of water
3/4 cup grated Parmesan cheese (or use shredded Mozzarella on top)
Tony’s Creole Seasoning to taste

Directions:
Directions:
In a large skillet saute onions, green onions, garlic and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano.
Add ground beef .Simmer uncovered for 10 minutes.
Place half the spaghetti in a greased 9 x 13 baking dish -- top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers Mix the soup and water until smooth pour over casserole. Sprinkle with Parmesan (or Mozzarella) cheese. Bake uncovered at 350 for 30-35 minutes or until heated well.

Preparation Time:
Preparation Time:
Medium: 1 hour
Personal Notes:
Personal Notes:
Great Recipe for a crowd

 

 

 

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