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Date Posted: 11/ 4/03 1:19:38pm
Author: CB
Subject: Baked Spaghetti (good for potlucks)

BAKED SPAGHETTI

1 c. chopped onion
1 c. chopped green pepper
1 tablespoon butter or margarine
1 can (28 oz.) tomatoes with liquid, cut up
1 can (4 oz.) mushroom stems & pieces, drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 teaspoons dried oregano
1 lb. ground beef, browned & drained
12 oz. spaghetti, cooked & drained
2 cups (8 oz.) shredded cheddar cheese
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1/4 c. water
1/4 c. grated Parmesan cheese

In a large skillet, saute onion & green pepper in butter until tender. Add tomatoes, mushrooms, olives, & oregano. Add ground beef. Simmer, uncovered, for 10 minutes. Place 1/2 of the spaghetti in a greased 13 in. x 9 in. x 2 in. baking dish. Top with 1/2 of the vegetable mixture. 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 350º for 30 -35 minutes or until heated through.

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