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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Either way, this one freezes well and is handy to have on hand. Ingredients:
1 cup onion, chopped |
1 cup green pepper, chopped |
1 tablespoon butter |
1 (28 ounce) can tomatoes, with liquid cut up |
1 (4 ounce) can mushroom stems and pieces, drained |
1 (2 1/4 ounce) can sliced ripe olives, drained |
2 teaspoons dried oregano |
1 lb ground beef, cooked and drained |
12 ounces spaghetti, cooked and drained |
2 cups cheddar cheese, shredded |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1/4 cup water |
1/4 cup parmesan cheese |
Directions:
1. In a large skillet sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Mix well. Add ground beef, if used, and simmer, uncovered, for 10 minutes.
2. Place half of spaghetti in a greased 13x9x2 inch baking dish. Top with half the vegetable mixture. Sprinkle with 1 cup of the Cheddar Cheese. Repeat layers.
3. Mix the soup and water until smooth, pour over casserole. Sprinkle with Parmesan Cheese.
4. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
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