Spaghetti Casserole

By carvalhohm

Ingredients

• 12-oz. pkg. spaghetti, uncooked
• 1 lb. ground beef
• 1 c. onion, chopped
• 1 green pepper, chopped
• 28-oz. can diced tomatoes
• 4-oz. can sliced mushrooms, drained
• 3.8-oz. can sliced black
• olives, drained
• 2 t. dried oregano
• 2 c. shredded Cheddar cheese, divided
• 10-3/4 oz. can cream of mushroom soup
• 1/4 c. water
• 1/4 c. grated Parmesan cheese

Preparation

Step 1

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet over medium heat, brown beef, onion and green pepper; drain. Add tomatoes with liquid, mushrooms, olives and oregano to skillet. Reduce heat; simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13"x9" baking pan. Top with half of the beef mixture. Sprinkle with one cup of Cheddar cheese. Repeat layers. In a bowl, mix soup and water until smooth; pour over top. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350 degrees for 30 to 35 minutes, until hot and bubbly.

Makes 8 to 10 servings.