Sunday, October 18, 2009

Recipe of the Week

Baked Spaghetti

1 c. chopped onion
1 c. chopped green pepper
1 T. butter or margarine
1 can (28 oz) diced tomatoes with liquid
1 can (4 oz.) mushroom stems and pieces, drained (optional)
1 can (2 1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1# ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 c. shredded cheddar cheese
1 can (10 3/4 oz.) cream of mushroom soup
1/4 c. water
1/4 c. 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 of the spaghetti in a greased 13x9 baking dish. Top with half of the beef and vegetables. 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. Yield: 12 servings.

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