Baked Spaghetti
  • 1 cup chopped onions (omit if you don't like onions)
  • 1 cup chopped green peppers
  • 1 T butter or margarine
  • 1 (28 oz) can of tomatoes
  • 1 (4 oz) can mushrooms
  • 1 can sliced, ripe olives (black), drained
  • 2 tsp. oregano
  • 1 lb. ground chuck, browned and drained
  • 12 oz. spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • ¼ cup water
  • ¼ cup grated Parmesan cheese
  1. In skillet, saute onion and green pepper in butter. Add tomatoes, mushrooms, olives and oregano. Add ground chuck. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 baking pan. Top with half of the veggie/meat mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes. This yields 10-12 servings. Note: To make this dish even easier, omit the first 5 ingredients and replace with a large jar of Ragu spaghetti sauce with mushrooms.
Recipe by An Alli Event at