Spaghetti Casserole

Oxmoor House
This hearty one-dish meal spaghetti casserole is great for serving a crowd.  You can assemble it a day or two ahead and bake just before serving.

Yield:

Serves 12

Recipe from


Ingredients

1 cup onion, chopped
1 cup green pepper, chopped
1 tablespoon butter
28-oz. can tomatoes undrained
4-oz. can mushrooms, drained
2 (2 1/4-oz.) cans sliced, black olives, drained
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef, browned and drained
12 ounces spaghetti, cooked and drained
2 cups shredded Cheddar cheese
10 3/4-oz. can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Preparation

In a large skillet, sauté onion and green pepper in butter until tender. Add undrained tomatoes, mushrooms, olives, oregano, salt and pepper. Add ground beef and simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13"×9" baking dish. Top with half of the vegetable mixture. Sprinkle with one cup of Cheddar cheese. Repeat layers. Combine soup and water; stir until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 55 minutes, or until heated through.

Note:

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