Baked Spaghetti

By LadyJ1114

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

Preparation

Step 1

•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.

Nutritional Facts: 1 serving (1 cup) equals 239 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 500 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2014