The Farmer's Exchange Online Home
Friday, February 21, 2020
Michiana's Popular Farm Paper Since 1926
Click here to start your trial subscription!

Baked Spaghetti

Published: Friday, September 6, 2019

1 c. chopped onion

1 c. chopped green pepper

1 Tbsp. butter

28 oz. can diced tomatoes, undrained

4 oz. can mushroom stems and pieces, drained

2¼ oz. can sliced ripe olives, drained

2 tsp. dried oregano

1 lb. ground beef, browned and drained (optional)

12 oz. spaghetti, cooked and drained

2 c. shredded Cheddar cheese

10¾ oz. can condensed cream of mushroom soup, undiluted

¼ c. water

¼ c. grated Parmesan cheese

In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13x9" baking dish. Layer with half of the vegetable mixture and 1 cup Cheddar cheese. Repeat layers.

In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes. —12 servings.

Return to Top of Page