Meatless Baked Spaghetti Recipe

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You won't even miss the meat in this Italian baked dish. Of course, if you want, you can add some cooked and drained ground beef with the tomatoes. Serve it with a side salad and garlic bread.
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  • 12 ounces spaghetti
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon butter or margarine
  • 1 can diced tomatoes (28 ounce can)
  • 1 can mushroom stems and pieces, drained (4 ounce can)
  • 1 can sliced ripe olives, drained (2 1/4 ounce can) (optional)
  • 2 teaspoons dried oregano
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup, undiluted (10 3/4 ounce can)
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
Container: 9x13-inch baking dish
25 mins
35 mins
1 hr
Cook spaghetti according to package directions; drain and set aside.

In a large skillet, sauté onion and green peppers in butter until tender.

Add tomatoes, mushrooms, olives and oregano. Simmer uncovered for 10 minutes.

Place half of the cooked spaghetti in a greased 9x13-inch baking dish. Top with half of the vegetable mixture. Sprinkle with half the Cheddar cheese. Repeat layers.

Mix soup and water until smooth, pour over the casserole. Sprinkle with parmesan cheese.

Bake, uncovered, at 350°F for 30-35 minutes or until heated through.

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