Baked Spaghetti Casserole - - The News for South Mississippi

October 19th

Baked Spaghetti Casserole

Baked Spaghetti Casserole

Renee Johnson

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 Tbs. butter or margarine
  • 2 cloves minced garlic or 1/2 tsp. garlic powder
  • 2 cups fresh sliced mushrooms or 1 (4 oz.) can sliced mushrooms, drained
  • 1 (2 1/4 oz.) can sliced black olives, drained
  • 2 (14.5 oz.) cans diced tomatoes with Italian seasonings (do not drain)
  • 1 lb. ground beef, browned and drained (optional)
  • 12 oz. spaghetti, cooked and drained
  • 2 cups shredded cheddar and mozzarella cheese mix
  • 1 can condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese

In a large skillet, saute onion, green pepper, and garlic in butter. If using fresh mushrooms add now and cook until tender. Add olives, tomatoes and ground beef, if using. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2 inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar/mozzarella. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese. bake, uncovered at 350 degrees for 30-35 minutes or until heated through. Yield: 12 servings

  • For a spicier dish substitute Italian sausage for the ground beef.
  • If you like pepperoni, add a layer between the spaghetti and the vegetable mixture. This may really appeal to kids since it will taste even more like pizza!
Powered by Frankly