Baked Spaghetti

By Thom7747

This is a tasty, wonderful alternative to the same old spaghetti. Baked like a lasagna, the family is sure to love it! This is a perfect meal to make when you want leftovers for lunches or have a lot of people to feed. This is one of our family favorites!

Ingredients

• 12 ounces spaghetti
• 1 cup chopped onions
• 1 cup chopped green pepper
• 1 tablespoon butter or margarine
• 1 can (28 ounces) tomatoes with liquid, cut up
• 1 can ( 4 ounces) mushrooms, stems and pieces, drained
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• 1 tablespoon brown sugar
• 2 tsp. dried oregano
• 1 pound ground beef, browned and drained
• 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

Details

Servings 6
Adapted from thomcooks.com

Preparation

Step 1

Bring a large pot of lightly salted water to a boil.
1. Add spaghetti, and cook for 8 to 10 minutes, or until al dente.
2. Drain, and set aside.

Preheat oven to 350°.
 
In a large skillet, sauté onion and green pepper in butter until tender. 
1. Add tomatoes, mushrooms, brown sugar, olives and oregano.
2. Add browned ground beef.
3. Simmer, uncovered, for 10 minutes.

Place half of the cooked spaghetti in a greased 13 x 9 x 2 baking dish. 
1. Top with half of the vegetable mixture sprinkle with 1 cup of the cheddar cheese.
2. Repeat layers.

Mix the soup and water until smooth: pour over casserole.

Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Let stand 10 minutes before serving.