Baked Spaghetti



12 servings



1 cup onion, chopped
1 cup green pepper, chopped
1 tbsp. butter or
1 can (1-3/4 lb.) tomatoes, cut-up, with liquid
1 can (4 oz.) mushrooms, drained
1 can sliced olives, drained
2 tsp. oregano
1 lb. ground beef, cooked and drained (optional)
12 oz. spaghetti, cooked and drained
8 oz. shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese


Sauti onion and green pepper in large skillet. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer 10 minutes. Layer 1/2 of spaghetti noodles in greased 9x13-inch baking dish. Top with 1/2 of vegetable mixture and 1/2 of Cheddar cheese. Repeat layer. Top with mushroom soup and water mixture and Parmesan cheese. Bake uncovered at 350°F for 30-35 minutes, or until hot.

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