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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is from our church cookbook, it's truly delicious. Everyone digs into this at a potluck. When I make this for just us, I build it in 2 pans, freezing one for later. Ingredients:
1 cup chopped onion |
1 cup chopped green pepper |
1 tablespoon butter |
1 (28 ounce) can tomatoes, cut up,don't drain |
1 (4 ounce) can mushroom pieces |
1 (2 ounce) can sliced ripe olives |
2 teaspoons oregano |
1 lb ground beef, brown and drain |
10 ounces spaghetti, cooked and drained |
2 cups shredded cheddar cheese |
1 (10 ounce) can cream of mushroom soup |
1/4 cup water |
1/4 cup grated parmesan cheese |
Directions:
1. In lg skillet, saute onion and green pepper in butter.
2. Add tomatoes, mushrooms, olives, and oregano.
3. Add cooked beef.
4. Simmer for 10 minutes.
5. Place half of the cooked spaghetti in greased 13x9 baking pan.
6. Top with half the meat mix.
7. Sprinkle with 1 cup cheddar cheese.
8. Repeat layers.
9. Mix soup and water until smooth; pour over casserole.
10. Sprinkle with parmesan cheese.
11. Bake, uncovered, at 350* for 30-35 minutes, until heated through.
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