Baked Spaghetti

Serves: 12
Total Calories: 234


1 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon margarine, or butter
1 (28-ounce) can chopped tomato with juice
1 (4-ounce) can sliced ripe olives, drained
1 (4-ounce) can mushrooms, drained
2 teaspoons oregano
2 pounds ground beef chuck, cooked and drained
12 ounces thin spaghetti, broken, cooked, drained
2 cups shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese


Sauté onion and green pepper in butter in a large skillet. Add tomatoes, olives, mushrooms, oregano, and ground beef. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Place half of spaghetti in a greased 9x13-inch baking dish. Top with half of tomato mixture and sprinkle with half Cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole and sprinkle with Parmesan cheese. Bake, uncovered, in preheated 350° oven 30–35 minutes.

Nutritional Facts:

Serves: 12
Total Calories: 234
Calories from Fat: 73

This Baked Spaghetti recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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