1 cup Chopped onion
1 cup Chopped green pepper
1 tablespoon Butter or margarine
28 ounces Can tomatoes with liquid – cut up
4 ounces Can mushroom stems and – pieces, drained
2 1/4 oz can sliced ripe – olives, drained
2 teaspoons Dried oregano
1 pound Ground beef – browned and opt.
12 ounces Spaghetti – cooked and
2 cups (8 oz.) shredded cheddar – cheese
1 can (10 3/4 oz.) condensed cream – of Mushroom soup – undiluted
1/4 cup Water
1/4 cup Parmesan cheese
How to prepare
“Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick meal later on in the week.” – Ruth Koberna
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.