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1 lb. ground beef, browned and drained 1 c. chopped onion 1 c. chopped green pepper 1 Tbsp. margarine or butter 28 oz. spaghetti sauce 4 oz. mushrooms, stems and pieces, drained 1 can sliced black olives, drained 1/2 tsp. oregano 15 oz. spaghetti, cooked and drained 2 c. cheddar cheese, shredded (8 oz.) 1 can condensed cream of mushroom soup, undiluted 1/4 c. water 1/4 c. parmesan cheese, grated Cook ground beef, drain and set aside. Saute onion and green pepper in butter until tender. Add spaghetti sauce, mushrooms, olives, oregano and ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered at 350 degrees for 45 minutes to 1 hour or until heated through. May make ahead and frozen. 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. |