Baked Spaghetti

 
 Recipe By        : Taste of Home Magazine
 Serving Size     : 10   
 Preparation Time : 1:00
 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           chopped onion
    1      cup           chopped green bell pepper
    1      tablespoon    butter or margarine
    1      can           tomatoes, canned -- cut up (28 oz.)
    1      can           mushroom stems and pieces 
                                -- drained (4 oz.)
    1      can           ripe olives -- sliced (2-1/4 oz.)
    2      teaspoons     dried oregano
    1      pound         ground beef -- browned and drained
   12      ounces        spaghetti -- cooked and drained
    2      cups          shredded cheddar cheese -- (8 oz.)
    1      can           cream of mushroom soup, condensed 
                                -- (10-3/4 oz.)
      1/4  cup           water
      1/4  cup           grated parmesan cheese
 
 In a large skillet, sauté onion and green pepper in butter 
 until tender.  Add tomatoes, mushrooms, olives and oregano.  
 Add ground beef in desired.  Simmer, uncovered, for 10 
 minutes.  Place half of the spaghetti in a greased 13-in. x 
 9-in. x 2-in. 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 the 
 casserole.  Sprinkle with Parmesan cheese.  Bake, uncovered, 
 at 350 degrees for 30-35 minutes or until heated through.
 
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