Baked Spaghetti

Thom Hackett
Servings: 6

This is a tasty, wonderful alternative to the same old spaghetti. Baked like a lasagna, the family is sure to love it! This is a perfect meal to make when you want leftovers for lunches or have a lot of people to feed. This is one of our family favorites!

Ingredients

12 ounces spaghetti
1 cup chopped onions
1 cup chopped green pepper
1 tablespoon butter or margarine
1 can (28 ounces) tomatoes with liquid, cut up
1 can ( 4 ounces) mushrooms, stems and pieces, drained
1 can (2¼ ounces) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can ( 10¾ ounces) condensed cream of mushroom soup, undiluted
¼ cup water
¼ cup grated Parmesan cheese

Cooking Method

Bring a large pot of lightly salted water to a boil. 

1. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. 

2. Drain, and set aside.

Preheat oven to 350°.

In a large skillet, sauté onion and green pepper in butter until tender. 

1. Add tomatoes, mushrooms, olives and oregano.  

2. Add browned ground beef.  

3. Simmer, uncovered, for 10 minutes.

Place half of the cooked spaghetti in a greased 13 x 9 x 2 baking dish. 

1. Top with half of the vegetable mixture sprinkle with 1 cup of the cheddar cheese. 

2. Repeat layers. 

3. Mix the soup and water until smooth:  pour over casserole. 

4. Sprinkle with Parmesan cheese. 

5. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 

Let stand 10 minutes before serving.