- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 teaspoons dried oregano
- 1 pound ground beef, browned and drained, optional
- 12 ounces spaghetti, cooked and drained
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
- In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
- Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
- In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Baked Spaghetti
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"My entire family Loves this recipe. It is great for multiple meals"
"This recipe is very good with just a few additions, add salt & pepper to taste to the ground beef. Then add garlic to taste. Add 3/4 cup of water to the mushroom soup that you pour over the top layer. And then, cover the top layer with shredded mozzarella cheese along with the Parmesan. I also added fresh cooked mushrooms to the meat/diced tomato mix. Now you go from good to great! This version is tastier and more moist than original."
"Loved it! Used red peppers since I had no green ones and also left out black olives. Would be great for a pot luck or just feeding a group of friends. Keeper!"
"Delicious meal! Good to make ahead for taking meals to people!"
"Cooked exactly as in recipe and it was delish. A really different take on traditional spaghetti, creamy and smooth taste."