Baked Spaghetti
Author: Sharon Paulsen/Taste of Home
Recipe type: Main
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
Found this recipe in Taste of Home many years ago. Family favorite!
Ingredients
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter or margarine
- 1 can 28 oz. tomatoes, diced, with liquid
- 1 can 4 oz. mushroom stems/pieces, drained
- 1 can 2¼ oz. sliced ripe olives
- 2 teaspoons dried oregano
- 1 lb. ground beef browned/drained
- 12 oz. spaghetti cooked/drained
- 2 cups (8 oz.) shredded sharp cheddar cheese
- 1 can (10¾ oz.) condensed cream of mushroom soup, undiluted
- ¼ cup water
- ¼ cup grated Parmesan cheese
Instructions
- Brown ground beef, drain grease, add onion, green pepper, tomatoes, mushrooms olives and oregano, simmer for approximately 10 minutes. Place half of the spaghetti in a greased 13 in.x9 in. x 2 in. baking dish. Top with half of the vegetable/meat mixture. Sprinkle 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered, 350 degrees for 30-35 minutes or until heated through. Yield: 12 servings. This freezes well, thaw and heat until mixture has been heated through.
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