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Creamy Spaghetti Cassarole




Source of Recipe


Jen at PNIC


List of Ingredients




1 c chopped onion
2 tsp dried oregano
1/4 c water
1 c chopped green peppers
1 lb ground beef, browned and drained
1 Tb margarine
12 oz spaghetti, cooked and drained
1 (28oz) can tomatoes with liquid, cut up
1 can cream of mushroom soup (undiluted)
1 (2 1/4 oz) can sliced ripe olives, drained
2 c (8 oz) shredded Cheddar cheese
1/4 c Parmesan cheese
1 c sliced mushooms



Recipe



In a large skillet, saute onions and green peppers in butter until tender. Add tomatoes, mushrooms, olives, oregano and cooked ground beef. Simmer,uncovered, for 10 minutes. Place half of the spaghetti in a greased 13 x 9
x 2 inch baking dish. Top with half of the vegetable mix. Sprinkle with one c. of Cheddar cheese. Repeat Layers. Mix soup and water until smooth and pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30 to 35 minutes or until heated through.