Spaghetti - Baked

By grammadot

sun-sentinel recipe

Ingredients

• 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 can sliced black olives
• 1 tbs dried oregano
• 1 pound ground beef, browned and drained
• 12 oz cooked spaghetti
• 2 cups grated cheddar cheese
• 1 can cream of mushroom soup
• 1/4 cup water
• 1/4 cup parmesan cheese

Preparation

Step 1

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