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Post by chief_cook2 on Jun 5, 2003 12:17:42 GMT -6
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1 cup onion, chopped 1 cup bell pepper, chopped 1 Tablespoon butter or margarine 1 large can (about 28 oz) tomatoes with liquid, chopped 1 can (6 oz) mushroom stems and pieces, drained -or- use fresh mushrooms you have sauteed in butter 1 can (4-oz) sliced ripe olives, drained 2 teaspoons dried oregano 1 lb. ground beef, browned and drained 12 oz. spaghetti, cooked and drained 2 cups 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, oregano and ground beef. Simmer, uncovered for 10 minutes. Place half the spaghetti in a greased 13" x 9" x 2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of shredded Cheddar cheese. Repeat layers.
Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered in a 350-degree oven for about 35 to 40 minutes, or until heated through. Serves 8.
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