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.