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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe found in the Chattanooga Times. Ingredients:
10 ounces shredded sharp cheddar cheese |
1 large bell pepper, chopped |
2 large onions, chopped |
1/2 cup margarine |
1 (7 ounce) package spaghetti noodles |
1 (2 1/4 ounce) can black olives, chopped, drained |
1 (4 ounce) can mushrooms, slightly chopped, drained |
1 (28 ounce) can diced tomatoes, not drained |
1 (10 1/2 ounce) can cream of mushroom soup, add 1/2 can water |
8 ounces sour cream |
Directions:
1. Cook noodles, drain and rinse. Melt margarine and saute onions and peppers until tinder. Mix olives, mushrooms and tomatoes with peppers and onions.
2. Mix mushroom soup with 1/2 can water and 8 oz sour cream together.
3. Layer mixture of vegetables into baking dish; top with spaghetti.
4. Pour sauce over this,cover with shredded cheese. Bake at 350 degrees for 30 minutes.
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