Baked Spaghetti
Ingredients:
1 cup onion, chopped (omit for company)
1 cup green pepper, chopped
2 t. minced garlic
1 lb. ground beef
1 (16 0z.) diced tomatoes, with liquid
1 (8 0z.) mushroom, drained & diced
1 teaspoon oregano
16 oz. spaghetti cooked & drained
2 cup shredded mild cheddar cheese
1/4 cup water
1 can (10.5 oz.) cream of mushroom soup ( I use two cans for a creamier casserole)
1/4 cup grated parmesan cheese
Instructions:
In large skillet sauté onion, green pepper, ground beef and garlic. Add tomatoes, mushrooms & oregano.
Simmer uncovered for 10 min.
Place half of the spaghetti in greased 9 x 13 pan
Top with half of meat mixture
Sprinkle 1 cup cheese.
Repeat
Mix soup & water until smooth, pour over casserole.
Sprinkle with parmesan cheese
Bake uncovered 350 30 - 35 min
Let set 10 min.
This casserole can be made up ahead of time, store in refrigerator and increase baking time by 15 minutes. Leftovers are tasty too.