Servings
9
Cook Time
35 MIN
Ingredients
| 1 pkg. | (16 oz.) spaghetti |
| 1 tbsp. | butter |
| 1 cup | chopped onion |
| 1 cup | chopped green pepper |
| 1 lb. | ground beef |
| 1 can | (28 oz.) tomatoes with liquid, cut up |
| 1 can | (4 oz.) mushrooms, drained |
| 1 can | (2.25 oz.) sliced ripe olives, drained |
| 2 tsp. | dried oregano |
| 4 cups | Borden® Cheese Mild Cheddar Shreds |
| 1 can | (10.75 oz.) condensed cream of mushroom soup |
| ½ cup | water |
| ¼ cup | grated Parmesan cheese |
Steps
| 1 |
PREHEAT
oven to 350°F. Spray a 9 x 13 baking dish with non-stick cooking spray. Cook spaghetti according to package directions.
|
| 2 |
HEAT
butter in a large non-stick skillet over medium-high heat until hot. Sauté onion and pepper until tender. Add ground beef and cook until beef has browned; drain.
|
| 3 |
STIR
in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.
|
| 4 |
PLACE
half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with ½ cup water; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated.
|
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