Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pasta Italian
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TASTE OF HOME 4/5/94-----
1 cup Onion -- chopped
1 cup Green pepper -- chopped
1 tablespoon Butter or margarine
1 28 ounce Ca tomatoes with liquid
Cut up
1 4 ounces Can mushroom stems & pieces
Drained
2 teaspoons Dried oregano
1 pound Ground beef; cooked -- drained
12 ounces Spaghetti; cooked -- drained
2 cups Shredded cheddar cheese
(8-oz)
10 3/4 cans Condensed cream of mushroom
Soup -- undiluted
1/4 cup Water
1/4 cup 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 13x9x2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
