Baked Spaghetti

try this's one of my favorites, it's great tasting and is also perfect for feeding a crowd or potluck gathering. Serves 12 but easy to halve the recipe if you want smaller servings.
1 c. chopped onion
1 c. chopped bell pepper
1 T. butter or margarine
1 (28 oz) can diced tomatoes w/liquid
1 (4 oz) can sliced mushrooms, drained
1 (4 oz) can sliced black olives, drained
2 t. oregano
1 # grd turkey or hamburger, bowned n drained
12 oz thin spaghetti, cooked n drained
2 c. (8 oz) shredded cheddar cheese
1 can crm. of mushroom soup
1/4 c. water
1/4 c. grated parmesan cheese
In a large skillet, saute onion n bell pepper, til tender. Add tomatoes, mushrooms, olives n oregano. Add grd. meat and simmer uncovered for 10 min. Place half of the spaghetti in a greased 13x9 pan. Top w/half of the mixture, sprinkle w/1 c. cheese and repeat layers. Mix the soup and water until smooth and pour over the casserole. Sprinkle w/parmesan and bake uncovered at 350 for 30-35 min.
**I have also browned the meat the day before and then thrown all the ingredients in a crock pot (skipping the sauteing and layering), and cooked all day.

No comments: