Layered Baked Spaghetti Recipe
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1 cup onion, diced
1 cup green pepper, diced
1 tablespoon butter or margarine
1 can whole tomatoes with liquid, cut up (28 oz can)
1 can mushroom stems and pieces, drained (4 oz can)
1 can ripe olives, sliced, drained (2-1/4 oz can)
2 teaspoons dried oregano
1 pound ground beef, browned, drained
12 ounces spaghetti, cooked, drained
2 cups shredded Cheddar cheese
1 can cream of mushroom soup (10-3/4 oz can)
1/4 cup water
1/4 cup grated Parmesan
:9 x13-inch baking dish
In a large skillet, sauté onion, and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered for 10 minutes.
Place half of the spaghetti in a greased 9x13-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 the casserole.
Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 30-35 minutes or until heated through.
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