From: ZRFF32A@prodigy.com (MRS MARILYN Y DAVIS)
Newsgroups: rec.food.recipes
Subject: Baked Spaghetti
Followup-To: rec.food.cooking
Date: 22 Apr 1997 22:01:59 -0600
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This receipe for baked spaghetti appeared in Taste of Home,
Collector's
Edition:  We really enjoy it.  Wonderful the second time around.
Hope
you enjoy it

Baked Spaghetti

l cup chopped onion
l cup chopped green pepper
l tablespoon butter or margarine
1 can (28 ounces) tomatoes with liquid, cut up
l can (4 ounces) mushroom stems and pieces, drained
l can (2-l/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
l pound ground beef, browned and drained, optional
l2 ounces spaghetti, cooked and drained
2 cups (8 oz.) shredded cheddar cheese
l can (10 3/4 ounces condensed cream of mushroom soup undiluted
l/4 cup water
l/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano.  Add ground beef if desired.
Simmer, uncovered, for 10 minutes.  Place half of the spaghetti in a
greased 13 in. x 9 in. x 2 in. baking dish.  Top with half of the
vegetable mixture. Sprinkle with l cup of cheddar cheese.  Repeat layers. 
Mix the soup and water until smooth; pour over the casserole.  Sprinkle
with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or
until heated through. 

Yield 12 servings.

~~~
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