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Baked Spaghetti




Source of Recipe


Mom


List of Ingredients




1 Cup chopped onion
1 Cup bell pepper, chopped
1 tablespoon light butter
1 Can canned tomatoes (28 oz.) with liquid, chopped
1 Can mushroom stems and pieces (4 oz.) drained
1 Can sliced black olives (2 1/4 oz) drained
1 teaspoon dried basil, crushed
1 1/2 teaspoon garlic powder (1 1/2 to 2)
1 pound lean ground beef, browned and drained, optional
12 ounces spaghetti, cooked
2 Cup reduced fat cheddar cheese, shredded
1 Can reduced fat reduced sodium cream of mushroom soup
1/4 Cup water
1/4 Cup grated Parmesan Cheese

Recipe



In large skillet, saute onion and bell pepper in butter till tender. Add tomatoes (with liquid), mushrooms, olives, basil, garlic powder, and ground beef. Simmer uncovered for 10 minutes. Place 1/2 of the spaghetti in a greased 13 x 9 x 2 quart casserole dish. Top with 1/2 of the vegetable mixture. Sprinkle with 1 cup of the cheddar cheese. Repeat layers. Mix the soup and water till smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350°F for 30-35 minutes, or until heated through.