I make something similar to this. Instead of all the sauce ingredients I use a good spaghetti sauce and dress it up with the things I like. Extra diced tomatoes, olives, and I think the baby spinach would be really good. When I want a little kick, instead of the tomatoes I use Rotel. I use the juice too because the noodles tend to soak up all your juices.
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
- 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
- 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.
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