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Date Posted: 02/13/04 2:46:49pm
Author: CB
Subject: Baked Spaghetti

Baked Spaghetti

1 c. chopped onions
1 c. chopped green peppers
1 TBSP margarine or butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) drained mushroom stems & pieces
1 can (2 1/4 oz) sliced ripe olives, drained
2 teaspoons dried oregano
1 lb. ground beef, browned & drained, optional
12 oz. spaghetti, cooked 7 drained
2 c. shredded cheddar cheese
1 can (10 3/4 oz) cream of mushroom soup, undiluted
1/4 c. water
1/4 c. grated Parmesan cheese

In a lg. skillet, saute onions & green peppers in butter until tender. Add tomatoes, mushrooms, olives, & oregano. Add ground beef. Simmer uncovered for 10 min. Place 1/2 spaghetti in a greased 13 x 9 x 2 in. baking pan. Top with 1/2 of sauce mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix the soup & water until smooth. Pour soup mixture 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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