• Baked Spaghetti

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    • 1 c. onion, minced
    • 1 c. green pepper, minced
    • 1 Tbsp. butter or possibly margarine
    • 1 x 28 oz ca tomatoes with liquid cut up
    • 1 x 4 ounces can mushroom stems and pcs liquid removed
    • 2 tsp dry oregano
    • 1 lb grnd beef, cooked, liquid removed
    • 12 ounce spaghetti, cooked, liquid removed
    • 2 c. shredded cheddar cheese (8-ounce)
    • 10 3/4 can condensed cream of mushroom soup, undiluted
    • 1/4 c. water
    • 1/4 c. grated parmesan cheese


    1. In a large skillet, sauteeonion and green pepper in butter till tender. Add in tomatoes, mushrooms, olives and oregano. Add in grnd beef if you like. Simmer, uncovered, for 10 min. Place half of the spaghetti in a greased 13x9x2" baking dish. Top with half of the vegetable mix. Sprinkle with 1 c. of cheddar cheese. Repeat layers. Mix the soup and water till smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350F for 30-35 min or possibly till heated through.
    2. Serves: 12

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