1 - 4 ounce can mushroom stems and pieces, drained
1 - 2 1/4 ounce can sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained (optional)
12 ounce spaghetti, cooked and drained
2 cups (8 ounces) shredded Cheddar cheese
1 - 10 3/4 ounce can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
Instructions
In a large skillet, saute onion and green pepper in butter until tender; add tomatoes, mushrooms, olives, and oregano. Add ground beef, if desired. Simmer uncovered for 10 minutes. Place half the spaghetti in a greased 13 x 9 x 2 inch baking dish; top with half of vegetable mixture. Sprinkle with 1 cup Cheddar cheese; repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30 to 35 minutes, or until heated through.
Originally Submitted
12/10/2008
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