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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) (8 oz) shredded sharp cheddar cheese, divided |
1 tablespoon(s) butter |
2-1/4 ounce(s) chopped black olive |
1 cup(s) chopped green pepper |
4 ounce(s) chopped mushroom stems and pieces |
1 cup(s) chopped onion |
28 ounce(s) chopped tomatoes |
1 can(s) condensed cream of mushroom soup, undiluted |
2 teaspoon(s) dried oregano |
2 clove(s) garlic |
1/4 cup(s) grated parmesan cheese |
2 pound(s) ground beef, browned and drained |
12 ounce(s) spaghetti, cooked and drained |
1/4 cup(s) water |
Directions:
1. Saute garlic and onions in butter until tender. Add tomatoes, mushrooms, olives, green pepper, and oregano. Add ground meat. Season to taste. Simmer uncovered for 10 minutes to reduce liquid. place half of the spaghetti in a greased 13x10x2 inch baking dish. top with half the vegetable mister. Sprinkle with 1 cup of cheese. Repeat layers. Mix the soup and water until smooth; spread over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30 to 35 minutes or until heated through.
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