Baked Spaghetti

This is one of those recipes that is tried and true. When we have company over, or when a friend has a baby and I take her a meal, this is the recipe I make.
#1. It is delicious and not overly tomatoe-y.
#2. Everyone seems to like it. It is easy to make and serves lots of people.

I found the recipe in a magazine about 12 years ago. I hope you like it.

 Saute peppers and onion with a tablespoon butter. 
Cook until veggies are soft and onions are transparent.
Add tomatoes, olives and mushroom pieces.
 Let simmer 10 or so minutes.  Boil 12 ounces spaghetti noodles and cook until al dente. 
 Meanwhile, mix the cream of mushroom soup with water.
Grate the cheese...I like to grate my own.  No pre-shredded cheese for me.  It seems to taste better and melt better when I shred it.
 Shred the Parmesan cheese.
Now layer 1/2 of the veggie mixture, 1/2 noodle mixture, 1/2 cheddar cheese and layer with the second half.
Spoon cream of mushroom soup mixture on the last layer of cheese.  Spread to cover.  Sprinkle Parmesan cheese over the soup mixture.  I add a line of olives to make it look a little festive.
Done.  So delicious with, or without, ground beef.  My family prefers it without.  If you serve this to guests, be prepared because they will want the recipe. 

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper (optional)
1 Tbsp butter
1 can (28 ounces) tomatoes with liquid, cut up
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tsp dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) 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

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9 inch baking dish. Top with half 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 350 for 30-35 minutes or until heated through. Printable recipe




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