Baked Spaghetti
12 ounces spaghetti 1 cup chopped onions 1 cup chopped green bell peppers 1 pound ground beef 1 (16 ounce) can diced tomatoes 1 (4.5 ounce) can mushrooms, drained 1 teaspoon dried oregano 2 cups shredded mild Cheddar cheese 1 (10.75 ounce) can condensed cream of mushroom soup 1/4 cup water 1/4 cup grated Parmesan cheese 1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside. 2 In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. 4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving. Makes 8 servings _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
