Baked Spaghetti Recipe

Baked Spaghetti

Can be made ahead of time or frozen

1 cup chopped onion 12 oz.
1 cup chopped green pepper
½ to 1 lb. Ground beef
28 oz can cut tomatoes (or 1 quart home canned)
4 oz mushrooms drained (optional)
2 ¼ oz sliced ripe olives (optional)
2 tsp. Dried oregano
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese
Cooked spaghetti (or other pasta)
8 oz shredded cheddar cheese

Brown hamburger with onion and green pepper. If making without meat sauté onion and pepper in 1 T. butter. Add next four ingredients. Simmer 10 minutes. Place half spaghetti in greased 13 x 9 x 2 inch baking dish. Top with half the vegetable mixture. Sprinkle half shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 to 35 minutes until heated through.

I usually make 3 at a time and freeze two. The frozen ones do tend to be more liquidy when you cook them. If you don't like that you can try adding tomato paste to your sauce to make it thicker.