Baked Spaghetti
1 C chopped onion
1 C chopped bell pepper
1 Tbsp margarine
1 Can (28 oz.) tomatoes, with liquid, chopped
1 Can (4 oz.) mushroom stems and pieces, drained
1 Can (2 1/4 oz) sliced black olives, drained
1 tsp crushed basil
1 1/2 - 2 tsp garlic powder
1 lb lean ground beef, browned and drained, optional
12 oz. cooked spaghetti
2 C cheddar cheese, shredded
1 Can cream of mushroom soup
1/4 C water
1/4 C grated Parmesan Cheese
In large skillet, saute onion and bell pepper in butter till tender. Add
tomatoes (with liquid), mushrooms, olives, basil, garlic powder, and ground
beef. Simmer uncovered for 10 minutes.
Place 1/2 of the spaghetti in a greased 13X9X2" casserole
dish.
Top with 1/2 of the vegetable mixture. Sprinkle with 1 cup of
the cheddar cheese. Repeat layers. Mix the soup and water till smooth; pour over
the casserole. Sprinkle with Parmesan cheese.
Bake, uncovered at 350�F for 30-35 minutes, or until heated
through. |