Total TimePrep: 30 min. Bake: 30 min.
- 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 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° until heated through, 30-35 minutes.
Test Kitchen Tips
Nutrition Facts1 cup: 239 calories, 9g fat (5g saturated fat), 25mg cholesterol, 500mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 10g protein.
Mar 4, 2020
I first made this spaghetti recipe when it came out in my first Taste of Home magazine. It became a favorite, and years later, it remains so. The taste is fresh and not overpowered by spaghetti sauce. It's a keeper!
Oct 29, 2019
I have made this dish for years. I don’t like olives so I leave them out. I love this dish because it doesn’t taste like spaghetti. It’s just plain good
Oct 25, 2019
Was just ok. Won’t make again.
Apr 5, 2019
This is yummy!
Mar 21, 2019
This recipe brings such nostalgic memories. When my father came to visit over 20 yrs ago, we found this recipe and made it together. He loved it and it became one of my favorite recipes. My father has since passed away and I cant help but hold that memory dear when we cooked together. I have six children and it always provided a much loved dinner. I saved that old torn out recipe from the magazine so I never lost it. So happy to see it is still being printed. Never stop sharing this recipe!
Mar 19, 2019
This recipe is a family favorite (since it appeared in the Taste of Home magazine back in the 90s) and my go to casserole for potluck dinners. Many request the recipe. Easy to prepare as you probably have all the ingredients on hand. Thanks Ruth Koberna for this delicious recipe!
Jul 29, 2018
This recipe has been a family favorite ever since it first appeared in Taste of Home in 1994! Now that it's just the two of us, I bake it in two 8x8-inch pans and freeze one to enjoy at a later date or share with a friend.
Jul 23, 2018
I cut this recipe in half but used the full can of soup, diluted with 1/4 cup water per the instructions. Using that amount of water, the soup is too thick to "pour", and it really doesn't cover the top of only half the recipe. The olives and oregano give it some flavor, but this casserole needs the optional beef or even sausage to make it delicious.
Jul 23, 2018
This is a nice change from traditional spaghetti. I left out the olives since my family doesn't like them.
Jul 18, 2018
Question--could I use my own sauce/"vegetable mixture" and use it instead of the sauce in the recipe? And what does the mushroom soup add to the recipe? moisture? Thanks for any help!