Linda in MO posted 05-01-99
Source: Taste of Home
Baked Spaghetti
1 c. chopped onion
1 c. chopped green pepper
1 (28 oz.) can tomatoes, with liquid, cut up or crushed
1-2 (4 oz. each) cans mushrooms, stem and pieces, drained
1 small can black olives, drained (optional)
2 t. dried oregano
1 lb. ground beef, browned and drained (optional)
12 oz. spaghetti, cooked and drained
2 c. (8 oz.) shredded cheese or cheddar/mozzarella blend
1 can condensed cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese
In large skillet sprayed with non-stick cooking spray, saute onions and green pepper until tender.
Add tomatoes, mushrooms, olives, oregano, and ground beef. Simmer, uncovered for 10 minutes.
Place half of the cooked spaghetti in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Top with half the vegetable and meat mixture.
Sprinkle with half of the cheddar. Repeat layers. Mix soup and water in a bowl.
Pour over casserole and sprinkle with Parmesan cheese. Bake uncoverd at 350 fo 30-35 minutes or until heated through.