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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Very easy dish. Comes in handy during holidays. Can be put together and baked later. Its a nice change from regular spaghetti. Ingredients:
1 cup onion |
1 cup chopped green pepper |
1 tablespoon butter |
1 (28 ounce) can chopped tomatoes, with liquid |
mushroom, cut up |
1 (3 ounce) can chopped olives |
1 lb ground beef, can be made without beef |
2 teaspoons dried oregano |
1 (12 ounce) package spaghetti, cooked and drained |
2 cups shredded cheddar cheese |
1 can cream of mushroom soup, undiluted |
1 cup water |
1/2-1 cup grated parmesan cheese |
Directions:
1. In large skillet,saute onion,green pepper in butter until tender but not brown.
2. Add tomatoes,mushrooms,olives,ground beef,oregano.
3. Simmer,uncovered for 10 minutes.
4. Place half of cooked spaghet in a greased 13x9x2 baking dish (greased).
5. Top with half the meat sauce.
6. Sprinkle with 1 cup cheese.
7. Add remaining spaghetti.
8. Add remaining sauce.
9. Add remaining cheese.
10. Mix soup with 1 cup water until smooth,pour over casserole.
11. Sprinkle with parmesan cheese.
12. Bake covered for 1 hour at 350,or heated through and bubbly.
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