Average Rating: 4.655555TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 12 servings.Ingredients
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 teaspoons dried oregano
- 1 pound ground beef, browned and drained, optional
- 12 ounces spaghetti, cooked and drained
- 2 cups shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Instructions
- 1. In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
- 2. Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
- 3. In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.
Nutrition Facts
1 cup: 239 calories, 9g fat (5g saturated fat), 25mg cholesterol, 500mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 10g protein.