1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) tomatoes with liquid, cut up
1 can (4oz) mushroom stems and pieces, drained
1 can (2-1/4oz) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained, optional
12oz spaghetti, cooked and drained
2 cups (8oz) shredded Cheddar cheese
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
In 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 10minutes. Place half of the spaghetti in a greased 13in x 9in x 2in baking dish. Top with half of the vegetable mixture. sprinkle with 1 cup of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heat through.
Shared By: Mom
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