12 servings ~ Great for family get-together or potlucks
this recipe always tastes better the next day, so it can be made the day before then just re-heat or assemble it all then cover till the next day then cook If it's for a family of four you can separated it into two separate dishes, freeze one before cooking for later.
1 c. Chopped Onions
1 c. Chopped Green Bell Pepper (I use one large bell pepper)
1 tbls. Butter or Margarine or whatever you want to use to saute the veggies
1 can 28oz. Crushed Tomatoes with the Liquid
1 can 4oz. Mushrooms Steams & Pieces Drained
1 can 2 1/4oz. Sliced Olives Drained
2 tsp. Dried Oregano
1 pound Ground Beef, Browned & Drained of any Fat
12oz. Box Spaghetti Noodles Cooked & Drained
2 cups Shredded Cheddar Cheese
2 cans 10 3/4oz. Condensed Cream of Mushroom Soup (undiluted)
1/2 c. Water
1/4 c. Grated Parmesan Cheese
In a large skillet saute onions & bell peppers in the butter/oil of your choice till tender. Add tomatoes, mushrooms, olives, oregano & ground beef
Simmer uncovered for 10 minutes. In a small bowl mix the cans of mushroom soup and water, set aside. Place half the cooked spaghetti in a greased 13x9x2 baking dish Top with half the vegetable/meat mixture. Then 1/4 -1/2 the soup mixture and 1/2 cup cheddar cheese. Repeat the layers ending mushroom soup mixture on the top. Sprinkle the rest of the cheddar cheese and then parmesan cheese on top. Make sure all noodles are covers so they don't burn in baking.
Bake uncovered @ 350 degrees for 30-35 minutes.
Enjoy with salad and garlic bread