Baked Spaghetti I

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) cancondensed cream of mushroom soup
  • ¼ cup water
  • ¼ cup grated Parmesan cheese
  • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

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