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    Baked Spaghetti


    Source of Recipe


    Taste of Home


    Recipe Introduction


    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.


    List of Ingredients


    • 1c. chopped onion
    • 1c. chopped green pepper
    • 1T. butter
    • 1 can (28 oz) diced tomatoes, undrained
    • 1 can (4 oz) mushroom stems and pieces, drained
    • 1 can (2 1/4 oz) sliced ripe olives, drained
    • 2T. dried oregano
    • 1 lb. ground beef, browned and drained
    • 12 oz. spaghetti, cooked and drained
    • 2 c. (8 oz) shredded cheddar cheese
    • 1 can condensed cream of mushroom soup, undiluted
    • 1/4c. water
    • 1/4c. grated Parmesan cheese


    Instructions


    1. In a large skillet, saute onion and green pepper in butter until tender.
    2. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered, for 10 mins.
    3. Place half of the spaghetti in a greased 13x9x2 inch baking dish.
    4. Top with half of the vegetables mixture. Sprinkle with 1c. of cheddar cheese. Repeat layers.
    5. Mix the soup and water until smooth; pour over casserole.
    6. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 mins. or until heated through.
    7. Yield: 12 servings.


 

 

 


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