- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter or margarine
- 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. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13-in. x 9-in. 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 casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Reviews forBaked Spaghetti
"The reviews were so good I couldn't Wait to make this recipe. It was so bland I threw it out. I just don't understand all the great reviews. I followed the recipe.except used fresh mushrooms cooked and left out the olives. It had no taste. Oh well."
"This great recipe is a "go to" whenever we have company. I make it in the morning and put in the fridge until I'm ready to pop it in the oven. I can spend more time with my guests and less time fussing in the kitch. Its always a hit and often requested by return guests."
"I have been making this recipe for many many years. I take it to potlucks, reunions, funerals, Christmas parties - you name it! It always gets rave reviews. I just made this for a church function but added pepperoni to it and everyone loved it."
"One of my very favorite recipes. Doesn't taste like spaghetti - when you say "spaghetti" people usually turn their nose up but not after they taste this dish. I leave out the olives"
"Made this for a work function and it was an odd recipe, but it was quite delicious. It was a hearty meal to feed a bunch of hungry guys. At first we were nervous when it was spaghetti with cream of mushroom soup, but the combo actually made a delicious topping."
"My husband and I really enjoyed this baked spaghetti. My only change I made was to leave out the olives because we aren't fans of them. Next time, to appeal more to the kids I will likely used crushed tomatoes instead of diced because they turned their noses up at the "tomato chunks", and be sure to dice up the peppers smaller than I did."
"Just made this dish, very tasty ?? I would not change a thing."
"Great recipe. I used 2 cans of 14 oz. Rotel tomatoes instead of the 28 oz can of diced tomatoes."
"This is the best baked spaghetti! It's great for the family and also perfect for making for others because everyone loves it. Something about it tastes better every time. We like it as the recipe is, but it's also good to mix sausage with the ground beef for a nice twist. Thanks so much for this favorite recipe!"
"This is THE ultimate comfort food. Anything baked spaghetti is always good!!"