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Recipe: Baked Spaghetti
Similar Categories: Baked, Spaghetti
Serving Size : 12
1 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon butter
28 ounces tomatoes -- undrained
4 ounces mushroom stems and pieces -- drained
2 1/4 ounces sliced ripe olives -- drained
2 teaspoons oregano
1 1/2 pounds ground beef -- browned and drained
12 ounces spaghetti -- cooked and drained
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/2 cup water
1/4 cup grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter. Add tomatoes,
mushrooms and oregano. Add ground beef. Simmer 10 minutes, uncovered.
Place half of the spaghetti in a greased 9 x 13 x 2" baking dish. Top with
half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat
layers. Mix the soup with water until smooth. Pour over casserole.
Sprinkle with Parmesan cheese. Add olives on top. Bake, uncovered, at
350F for 35-45 minutes until heated through.
1 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon butter
28 ounces tomatoes -- undrained
4 ounces mushroom stems and pieces -- drained
2 1/4 ounces sliced ripe olives -- drained
2 teaspoons oregano
1 1/2 pounds ground beef -- browned and drained
12 ounces spaghetti -- cooked and drained
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/2 cup water
1/4 cup grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter. Add tomatoes,
mushrooms and oregano. Add ground beef. Simmer 10 minutes, uncovered.
Place half of the spaghetti in a greased 9 x 13 x 2" baking dish. Top with
half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat
layers. Mix the soup with water until smooth. Pour over casserole.
Sprinkle with Parmesan cheese. Add olives on top. Bake, uncovered, at
350F for 35-45 minutes until heated through.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Baked, Spaghetti
| Beef Stock | Black Bean Soup |
