Description
Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.
Ingredients
- 12 ounces spaghetti
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1 pound lean ground beef
- 1 (16 ounce) can diced tomatoes
- 1 (4.5 ounce) can mushrooms, drained
- 1 teaspoon dried oregano
- 2 cups shredded mild Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¼ cup water
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add spaghetti
- and cook for 8 to 10 minutes
- or until al dente. Drain
- and set aside.
- In a large skillet over medium-high heat
- saute the onions
- green peppers and ground beef. Once beef is brown and onions and peppers softened
- add the tomatoes
- mushrooms and oregano. Simmer uncovered for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl
- mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8