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Spaghetti Bake




Source of Recipe


9 x 13 pan cookbook


Recipe Introduction


So Good!


List of Ingredients






12 oz dried spaghetti
1 lb hamburger
1 c chopped onion
1 c chopped green pepper
28 oz can diced tomatoes, with juice
4 oz sliced mushrooms, drained
2 1/4 oz can pitted ripe olives, drained
1 1/2 tsp oregano
2 c shredded cheddar (8 oz)
1 can, 10 3/4 oz cream of mushroom soup
1/4 c water
1/4 c grated Parmesan


Recipe





Cook spaghetti according to package. Drain and set aside.
Meanwhile, cook hamburger, onion and green pepper until the hamburger is cooked. Drain fat.
Add diced tomatoes with juice, mushrooms, olives, and oregano.
Stir well.
Bring to a boil, then reduce heat and simmer for 10 minutes, uncovered.
Preheat oven to 350.
Spread half of the cooked spaghetti in a greased 9 x 13 pan.
Top with half the meat mixture then half the cheddar cheese.
Repeat layers.
Combine mushroom soup and water; mix well.
Spread over casserole then sprinkle with Parmesan.
Bake, uncovered, for 30 minutes.

8 servings.

Notes:
I used 1 1/2 lb hamburger, 6 oz mushrooms and sharp cheddar cheese.