Spaghetti Bake

By nlhartman

Ingredients

• 12 ounces dried spaghetti
• 1 pound lean ground beef
• 1 cup chopped onion (1 large)
• 1 cup chopped green sweet pepper
• 1 28 ounce can diced tomatoes, undrained
• 1 4 ounce can (drained weight) sliced mushrooms, drained
• 1 2 1/4 ounce can sliced pitted ripe olives, drained
• 1 1/2 teaspoons dried oregano, crushed
• 2 cups shredded cheddar cheese (8 ounces)
• 1 10 3/4 ounce can condensed cream of mushroom soup
• 1/4 cup water
• 1/4 cup grated Parmesan cheese

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain.

2.Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes, mushrooms, olives, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

3.Spread half of the cooked spaghetti in the prepared baking dish. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers.

4.In a medium bowl combine soup and the water; spread over layers in baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, about 30 minutes or until heated through.