Layered Baked Spaghetti Recipe

Update Servings
  • 1 cup onion, diced
  • 1 cup green pepper, diced
  • 1 tablespoon butter or margarine
  • 1 can whole tomatoes with liquid, cut up (28 oz can)
  • 1 can mushroom stems and pieces, drained (4 oz can)
  • 1 can ripe olives, sliced, drained (2-1/4 oz can)
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned, drained
  • 12 ounces spaghetti, cooked, drained
  • 2 cups shredded Cheddar cheese
  • 1 can cream of mushroom soup (10-3/4 oz can)
  • 1/4 cup water
  • 1/4 cup grated Parmesan
Container: 9 x13-inch baking dish
45 mins
35 mins
1.25 hrs
  • In a large skillet, sauté 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-inch baking dish.
  • Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.
  • Mix the soup and water until smooth; pour over the casserole.
  • Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 30-35 minutes or until heated through.
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