Baked Spaghetti
Submitted by Jenny Smith, Eastern Illini Electric Cooperative
Servings 12
Ingredients
- 1 cup onion chopped
- 1 cup green pepper chopped
- 1 tablespoon butter
- 1 28-ounce can diced tomatoes
- 1 4-ounce can sliced mushrooms drained
- 1 2-ounce can sliced ripe olives drained
- 2 teaspoons dried oregano
- 12 ounces angel hair spaghetti cooked and drained
- 2 cups finely shredded mild cheddar cheese
- 1 10-ounce can condensed cream of mushroom soup undiluted
- 1/4 cup water
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 350 F.
- In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Simmer uncovered for 10 minutes.
- Place half of the spaghetti in a greased 9X13-inch baking dish.
- Top with half the vegetable mixture.
- Sprinkle with 1 cup cheddar cheese. Repeat layers.
- Mix the soup and water until smooth and pour over casserole. Spread evenly. Sprinkle with parmesan cheese.
- Bake, uncovered, for 30-35 minutes or until heated through.
