baked spaghetti with cream of mushroom soup
Beef
Baked Spaghetti with Cream of Mushroom Soup
Being cheesy is a good thing when you're talking about baked spaghetti with cream of mushroom soup. It's cozy, cheesy and promises lots of leftovers.
Ingredients
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 teaspoons dried oregano
- 1 pound ground beef, browned and drained, optional
- 12 ounces spaghetti, cooked and drained
- 2 cups 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
Directions
- In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
- Place half the spaghetti in a greased 13x9-in. baking dish. Layer with half the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
- In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.
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