- 12
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Ingredients
- 1 C chopped onion
- 1 C chopped green pepper
- 1 TBL butter
- 1 can (28-oz) tomatoes w/ liquid - cut
- up
- 1 can (4-0z) mushroom stems & pieces
- drained
- 1 can ( 2 1/4-oz) sliced ripe olives
- drained
- 12 oz spaghetti, cooked & drained
- 2 C (8-oz) shredded cheddar cheese
- 1 can (10 3/4-oz) condensed cream of
- mushroom soup, undiluted
- 1/4 C water
- 1/4 C grated Parmesan cheese
Preparation
Step 1
in lg. skillet, saute onion & green
pepper in butter until tender
add tomatoes
add ground beef
simmer uncovered for 10 min
place 1/2 of spaghetti in greased
12x9x2" baking dish
top w/ half of vegie mixture
sprinkle w/ 1 C cheddar cheese
repeat layers
mix soup & water until smooth
pour over casserole
sprinkle w/ parmesan cheese
bake uncovered #350 for 30-35 min or
until heated through