Baked Spaghetti

Submitted by

Teresa Ricker

Greeneville

Greene Farmers Co-op

Baked Spaghetti

1 cup green peppers, chopped

1 cup onion, chopped

1 tbsp. butter

1 (28 oz.) can chopped tomatoes with the liquid

1 (4 oz.) can mushroom pieces, drained

1 (2.25 oz.) can black olives, drained

2 tsps. dried oregano

1 lb. ground beef, browned and drained

1 (12 oz.) pkg. spaghetti, cooked and drained

2 cups shredded cheddar cheese

1 can cream of mushroom soup

¼ cup water

¼ cup Parmesan cheese
 

Sauté green peppers and onion in butter. Add tomatoes, mushrooms, olives, oregano, and ground beef. Simmer uncovered for 10 minutes. Spray a 9-x-13-inch baking pan with cooking spray. Put half of the spaghetti noodles in a dish and top with half of the sauce mix. Sprinkle one cup of the cheddar cheese on top of the sauce and repeat. Mix soup and water until smooth. Spoon over casserole. Sprinkle with Parmesan cheese over soup. Bake at 350° for 30 to 35 minutes.