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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. Ingredients:
1 cup chopped onion |
1 cup chopped green pepper |
1 tablespoon butter |
1 can (28 ounces) diced tomatoes, undrained |
1 can (4 ounces) mushroom stems and pieces, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 teaspoons dried oregano |
1 pound ground turkey or beef, browned and drained, optional |
12 ounces spaghetti, cooked and drained |
2 cups (8 ounces) shredded cheddar cheese |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup water |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
2. Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Layer with half of the vegetable mixture and 1 cup of cheddar cheese. Repeat layers.
3. In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
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