|
|
|
1C Onion (chopped) 1C Green Pepper (chopped) 1T Butter 1 28 oz Can Tomato (cut up) 1 4 oz Can Mushrooms (drained) 1t Dried Oregano 1 2 1/2 oz Sliced ripe olives (drained) 12 oz Spaghetti (cooked) 1 Lb Ground Beef (browned and drained) 1/4C Water 1 Can Cream Of Mushroom Soup 2C Cheddar Cheese (shredded) 1/4C Parmesan Cheese (grated) In a large skillet, saute onions, peppers in butter or until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, simmer uncovered for 10 minutes. Place half of spaghetti in greased 13x9 pan. Top with half of the mixture. Sprinkle with 1C of cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes. Serves 12. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |