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Baked Spaghetti

Source of Recipe


Trisha Yearwood



List of Ingredients



• 6 slices of bacon
  
• 1 tsp minced garlic
  
• 1 cup chopped onion
  
• 1 cup chopped bell pepper
  
• 3-14.5 ounce cans diced tomatoes with liquid
  
• 1-2.25 ounce can of sliced ripe black olives
  
• 2 Tbs dried oregano
  
• 1 lb ground beef, browned and drained
  
• 12 ounces thin spaghetti cooked and drained
  
• 2 cups grated cheddar cheese
  
• 1 10 ounce can cream of mushroom soup
  
• 1/4 cup water
  
• 1/4 cup grated parmesan cheese
  






Instructions



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