"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from Bunco Family Cookbook, 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!

Maetha Smith


1 Cup Chopped Onion

` Cup chopped Green Pepper

1 lb. ground Turkey or Hamburger

1 Can 28 ounce diced Tomatoes with liquid

1 4 ounce mushrooms drained

1 21/4 ounce sliced olives

2 trp. dried oregano

12 ounce spaghetti cooked and drained

2 cups shredded Mild Cheddar Cheese

1 Can Cream of Mushroom Soup (undiluted) plus 1/4 Cup water

1/4 Cup Parmesan Cheese

Saute Onion and Green Pepper in margarine.

Cook Turkey or Hamburger till no pink. Then drain.

Add tomatoes, mushrooms, olives and oregano.

Simmer for 10 minutes.

In a greased 9 x 13 pan place 1/2 the spaghetti on the bottom.

Top with 1/2 the Vegetable mixture. Sprinkle with Cheese. Repeat.layers.

Mix soup with 1/4 cup water till smooth.

Spoon and spread over casserole.

Sprinkle with Parmesan Cheese.

Bake Uncovered at 350 for 30-35 minutes until heated through.




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