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     Title: Baked Spaghetti With Cream Of Mushroom Soup
Categories: Vegetables, Pasta, Beef, Mushrooms, Cheese
     Yield: 12 Servings

     1 c  Onion; chopped
     1 c  Green pepper; chopped
     1 tb Butter
    28 oz Can diced tomatoes;
          - undrained
     4 oz Can mushroom stems & pieces;
          - drained
 2 1/4 oz Can sliced ripe olives;
          - drained
     2 ts Dried oregano
     1 lb Ground beef; browned,
          - drained
    12 oz Spaghetti; cooked, drained
     2 c  Cheddar cheese; shredded
10 3/4 oz Can cream of mushroom soup;
          - undiluted
   1/4 c  Water
   1/4 c  Parmesan cheese; grated

 In a large skillet, saute onion, and green pepper in butter until
 tender. Add tomatoes, mushrooms, olives, oregano and, if desired,
 ground beef. Simmer, uncovered, for 10 minutes.

 Place half the spaghetti in a greased 13x9" baking dish. Layer with
 half the vegetable mixture and 1 cup cheddar cheese. Repeat layers.

 In a small bowl, combine soup and water until smooth; pour over
 casserole. Sprinkle with Parmesan cheese. Bake, uncovered, @
 350 F/175 C until heated through, 30 to 35 minutes.

 Recipe by Ruth Koberna, Brecksville, Ohio

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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