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Recipe: Baked Spaghetti
Similar Categories: Baked, Spaghetti
Yield: 6 Servings
1 c Chopped onion
1 c Chopped green pepper
1 tb Butter or margarine
28 oz Can tomatoes with liquid;
-cut up
4 oz Can mushroom stems and;
-pieces, drained
2 1/4 oz can sliced ripe;
-olives, drained
2 ts Dried oregano
1 lb Ground beef; browned and
Opt
12 oz Spaghetti; cooked and
2 c (8 oz.) shredded cheddar;
-cheese
1 cn (10 3/4 oz.) condensed
-cream; of
Mushroom soup; undiluted
1/4 c Water
1/4 c Parmesan cheese
In a large skillet, saute onion and green pepper
in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add
ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of
the spaghetti in a greased 13x9x2" baking dish. Top with half of the
vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle with
Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until
heated through.
1 c Chopped onion
1 c Chopped green pepper
1 tb Butter or margarine
28 oz Can tomatoes with liquid;
-cut up
4 oz Can mushroom stems and;
-pieces, drained
2 1/4 oz can sliced ripe;
-olives, drained
2 ts Dried oregano
1 lb Ground beef; browned and
Opt
12 oz Spaghetti; cooked and
2 c (8 oz.) shredded cheddar;
-cheese
1 cn (10 3/4 oz.) condensed
-cream; of
Mushroom soup; undiluted
1/4 c Water
1/4 c Parmesan cheese
In a large skillet, saute onion and green pepper
in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add
ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of
the spaghetti in a greased 13x9x2" baking dish. Top with half of the
vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle with
Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until
heated through.
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