BAKED SPAGHETTI CASSEROLE

Baked Spaghetti Casserole image

from Taste of Home magazine, chef: Ruth Koberna, Brecksville, Ohio, We have this about twice a month. SOOO good. Reheats well the next day.

Provided by OahuPat Abrams

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chopped onion
1 cup chopped green pepper
1 lb hamburger
1 tablespoon margarine
1 (28 ounce) can tomatoes, with liquid
1 (4 ounce) can mushroom pieces, drained
1 (2 1/4 ounce) can sliced black olives, drained
2 teaspoons dried oregano
12 ounces spaghetti noodles, cooked & drained
2 cups shredded cheddar cheese
1 (10 3/4 ounce) can mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

Steps:

In a large skillet, saute onion, green pepper and hamburger in margarine. Drain.
Add tomatoes, mushrooms, olives, oregano and simmer uncovered for 10 minutes.
Boil the spaghetti noodles and drain.
Place half the spaghetti in greased 13 x 9 baking pan.
Top with half vegetable mixture
Sprinkle 1 C. cheese on top
Repeat layers
Mix soup and water, pour over casserole.
Sprinkle with parmesan.
Bake at 350 for 35 minutes.

Nutrition Facts : Calories 619.5, Fat 27.6, SaturatedFat 12.8, Cholesterol 94, Sodium 681.2, Carbohydrate 56.1, Fiber 5, Sugar 6.9, Protein 36.9

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