Baked Spaghetti

12 Servings
Pasta
Italian
Pasta Italian

1 cup on chopped
1 cup en Bell Pepper chopped
1 tablespoon Butter or garine
1 can (28 oz) atoes with liquid cut-up
1 can (4 oz) hroom stems and pieces drained
1 can (2 1/4 oz) Sliced ripe ves drained
2 teaspoon Dried gano
2 ounce Spaghetti cooked and ined
1 pound und beef or turkey browned and drained
2 cups Shredded ddar cheese
1 can (10.75 oz) Condensed am of mushroom soup undiluted
1/4 cup Water
1/4 cup Grated mesan cheese

1. In a large skillet, saute onion and green bell pepper in butter until tender. 2. Add tomatoes, mushrooms, olives, and oregano. 3. Add ground beef or turkey. 4. Simmer, uncovered for 10 minutes. 5. Place 1/2 the spaghetti in a greased 13"x9"x2" baking dish. 6. Top with half of the vegetable mixture. 7. Sprinkle with 1 cup of the cheddar cheese. 8. Repeat layers. 9. Mix the soup and water until smooth, then pour over the casserole. 10. Sprinkle with parmesan cheese. 11. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.


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Baked Spaghetti

12 Servings
Spaghetti
American
Main Dish company fav Bake Spaghetti American

1 cup on chopped
3/4 cup Green per
1 28 oz can atoes cut up, with liquid
1 4 oz can hroom
1 2 1/4 oz. can ves sliced
2 teaspoon gano
1 pound und beef
12 ounces Spaghetti cooked and ined
2 cups ddar cheese shredded
1 can (12 oz) am of Mushroom soup
1/2 cup mesan

Preheat oven to 350? In a skillet saute the ground beef, onion and the green peppers for 7-10 minutes or until glossy and meat is browned. Then add the tomatoes with liquid, the mushrooms and olives and oregano. Cook the 12 ounces of spaghetti and drain. Mix together separately the mushroom soup and 1/4 cup water and the parmesan cheese. Grease a 13x9x2 inch baking dish. Layer spaghetti, meat/veggie mix and cheese. Pour soup mixture over top. Baked uncovered for 30-40 minutes or til heated through.


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