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Budget Baked Spaghetti with Cheese




Source of Recipe


Receipe Ross


Recipe Introduction


Serves 100
Tomatoey sauce with a creamy mushroom topping layer, meatless and hamburger options


List of Ingredients




8 cups chopped onion
8 cups chopped green pepper
� cup butter
16 lb. (about 9 quarts) canned, diced tomato with liquid
2 tbsp. Lawry's seasoning
� cup garlic powder
32 oz. mushrooms, canned drained
18 oz. black olives, sliced, canned drained
5 tbsp. dried oregano
6 lb. spaghetti, cooked & drained
4 lb. shredded cheddar cheese
86 oz. cream of mushroom soup, undiluted
2 cups water
1 1/4 lb. (5 cups) grated parmesan cheese
OPTIONAL: 25 lb. beef or veggie hamburger or Italian sausage mixed with garlic and Italian seasoning to taste, cooked and drained.
Makes about 40 cups cooked meat.


Recipe





Heat oven to 350.
Saut� onion & green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano, Lawry's & garlic powder. Stir in cooked meat if used. Simmer uncovered for 10 minutes. Spray bottom of 5 pans with cooking spray. Place � of the spaghetti in pans. Top with � of sauce mixture. Sprinkle with � of the cheddar cheese. Repeat for a second layer. You will use about 3 � cups of meatless sauce or 5 cups meat sauce per layer per pan. Heat soup & water together until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered for 30 / 35 minutes. Let stand 10 minutes before serving.