| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 12 | Servings | ||
INGREDIENTS
| 1 | c | Chopped onion |
| 1 | c | Chopped green pepper |
| 1 | tb | Butter/margarine |
| 1 | cn | (28 oz.) Tomatoes with |
| Liquid; cut up | ||
| 1 | cn | (4 oz.) Mushroom stems and |
| 1 | Piece — drained | |
| 1 | cn | (2-1/4 oz.) Ripe olives, |
| Sliced and drained | ||
| 2 | ts | Dried oregano |
| 1 | lb | Ground beef, browned and |
| Drained (optional) | ||
| 12 | oz | Spaghetti, cooked & drained |
| 2 | c | (8 oz.) shredded cheddar |
| Cheese | ||
| 1 | cn | (10-3/4 oz) Condensed cream |
| Mushroom soup; undiluted | ||
| 1/4 | c | Water |
| 1/4 | c | Parmesan cheese, grated |
INSTRUCTIONS
"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." -- Ruth Koberma, Brecksville, Ohio In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13-inch x 9-inch x 2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes, or until heated throughout. From "Taste of Home" magazine, Collector's Edition. Typed for you by Iris Grayson
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