Posted by: Schmitty 06-21-99 4:29 PM
Baked Spaghetti
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 can (28 ounces) tomatoes with liquid, cut up
1 can (4 ounces) mushrooms stems and pieces drained
1 can (1 1/4 ounces) sliced ripe olives drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained (optional)
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (10 3/4 ounces) condensed cream of mushroom soup undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
Preheat oven to 350.
In large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano. Add ground beef (if desired). Simmer uncovered for 10 minutes.
Place half of spaghetti in a greased 13 x 9 x 2 inch baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.
Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan chese.
Bake uncovered for 30 to 35 minutes or until heated through.
Yield 12 servings.
Source: Taste of Home