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.
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
How to Make It
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.
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.
I have made this recipe a few times, but I find the ratio of meat/veg mixture to the 12 ozs of spaghetti doesn't work for me. I feel like I am just eating cooked spaghetti with a taste of meat on the side.
I have made this casserole twice now, and served to to folks who aren't really casserole lovers (including myself). It's so easy, and easy to add special touches to if you like. Both times I made it the day before, and it goes from fridge to oven to table beautifully. The second time I drained the can of diced tomatoes, and I liked the consistency of the casserole better for it. Just for variety, next time I'm going to throw in some fresh mushrooms and baby spinach!