Baked Spaghetti
At a Glance- Feeds: 12
- Difficulty: Medium/Hard
- Time: 1 hour
Ingredients- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter or margarine
- 1 can (28 ozs.) tomatoes with liquid (cut up)
- 1 can (4 ozs.) mushroom stems and pieces (drained)
- 1 can (2 ¼ ozs.) sliced ripe olives (drained)
- 2 teaspoons dried oregano
- 1 pound ground beef, browned and drained (optional)
- 12 ounces spaghetti cooked and drained
- 1 can (10 ¾ ozs.) condensed cream of mushroom soup (undiluted)
- ¼ cup water
- ¼ cup grated Parmesan cheese
Method- Preheat oven to 350 degrees
- In a large skillet, sauté onion and green pepper in butter until tender.
- Add tomatoes, mushrooms, olives and oregano.
- Add cooked veggie crumble (soy) if desired.
- Simmer, uncovered for 10 minutes.
- Place half of the spaghetti in a greased 13” x 9” baking dish.
- Top with half of the vegetable mixture.
- Sprinkle with 1 cup of the cheese.
- Repeat layers.
- Mix the soup and water until smooth; pour over casserole.
- Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.
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