Baked Spaghetti

Taste of Home

Photo by Beth U.

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

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 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

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. 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. 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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