Monday, July 26, 2010
1 c chopped onion
1 c chopped green pepperhttp://www.blogger.com/post-create.g?blogID=2845382563181456546
1 T butter
1 can (28 oz) diced tomatoes
1 can (4 oz) mushrooms
1 can (2 1/2 oz) sliced olives, drained
2 tsp dried oregano
1 lb ground beef, browned and drained
12 oz spaghetti, cooked and drained
2 c shredded cheddar
1 can cream of mushroom soup
1/4 c water
1/4 c parmesan cheese
In a large skillet, brown ground beef. Drain and set aside. In same pan, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9x13 baking dish. Top with half of the sauce mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth. Pour over the casserole. Sprinkle with parmesan cheese. Bake uncovered at 250 for 30 - 35 minutes or until heated through.
*Note: It's also great with Italian sausage!