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BAKED SPAGHETTI w/ MUSHROOM SOUP TOPPING Recipe

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This recipe for BAKED SPAGHETTI w/ MUSHROOM SOUP TOPPING is from Kathryn "Moss" Skelly 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 Chopped Onion
1 Cup Chopped Green Pepper
1 tbsp butter or margarine
1 can (28 oz) tomatoes with liquid
1 can (4 oz) mushroom stems & pieced, drained
1 can (2 1/4 oz) sliced ripe olives,drained
2 tsp dried oregano
1lb ground beef, browned drained,optional
12 oz spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can (10 3/4) condensed cream of mushroom soup undiluted
1/4 Cup water
1/4 Cup grated parmesan cheese
Directions:
Directions:
In large skillet, saute onion and green peppers in butter until tender. Add tomatoes, mushrooms, olives and oregano.

Add ground beef if desired. Simmer, uncovered for 10 minutes. Place half of the spaghetti in greased 13x9 inch, 2 inches deep baking dish.

Top with half the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.

Repeat Layers!

Mix soup & water til smooth, pour over casserole. Sprinkle with parmesan cheese.

Bake Uncovered for 30-35 Minutes at 350
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 min

 

 

 

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