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  • Prep Time


  • Total Time


  • Servings



  • 6

    slices bacon

  • 1

    tsp. minced garlic

  • 1

    cup chopped onion

  • 1

    cup chopped bell pepper

  • 3

    (14.5 oz) cans diced tomatoes with liquid

  • 1

    (2.25 oz) can sliced ripe black olives, drained

  • 1-2

    T. dried oregano

  • 1

    lb. ground beef, browned and drained

  • 12

    oz. thin spaghetti, cooked and drained

  • 2

    cups grated cheddar cheese

  • 1

    (10 oz) can cream of mushroom soup

  • ¼

    cup water

  • ¼

    cup grated Parmesan cheese


Preheat the oven to 350 degrees. Grease 9x13x2 inch baking dish. In a large skillet, cook the bacon until slightly crisp, then cut it into smaller pieces. Remove the bacon and saute the garlic, onion and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon and the cooked beef. Simmer this mixture, uncovered, for 10 minutes. Place half of the spaghetti in the prepared pan. Top the spaghetti with half of the vegetable-beef mixture. Sprinkle this layer with 1 cup of cheddar cheese. Repeat the layers. Mix the canned soup and water until smooth, and pour over the casserole. Sprinkle the top with Parmesan cheese. Bake, uncovered, for 30-35 minutes, or until heated through.


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