Friday, November 16, 2012

Friday Food: Baked Spaghetti

This is a good, hearty spaghetti meal. You can make it without the ground beef if you prefer the vegetarian option and change up the veggies for variety or to serve picky tastes (which I did this time, but I have made it as written in the past). It's a nice warm meal for these cold nights! It comes from an old Taste of Home magazine.


Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 Tbsp butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2-1/4 oz) sliced ripe olives (the black ones), drained
2 tsp dried oregano
1 pound ground beef, browned and drained (optional)
12 oz spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

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" x 9" x 2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup 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 through.

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