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Mar 15, 2010



1 c chopped onion

1 c chopped green pepper

1 tbsp butter

1 can (28 oz) tomatoes

1 can (4 oz) mushroom stems & pieces

1 can sliced olives, drained

2 tsp dried oregano

1 lb ground beef, browned and drained

12 oz spaghetti, cooked

2 c cheddar cheese, shredded

1 can cream of mushroom soup

1/4 c water

1/4 c grated parmesan cheese

In a 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 10 minutes. Place half of the spaghetti in a greased 13 x 9 in baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 350 for 30 - 35 minutes or until heated thru. Yields 12 servings.