Meals Matter

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Contributed By: momto6
Home Cooking Magazine

This recipe is so awesome. I always get compliments and requests for a copy of the recipe.

Ingredients

1 cup Chopped onion

1 cup Chopped green pepper

1 tbsp Butter or margarine

1 can (28 oz) diced tomatoes w/liquid

1 can (2 1/4 oz) sliced ripe black olives, drained

2 tsp Dried oregano

1 lb Ground beef, browned and drained (optional)

12 oz Spaghetti, cooked and drained

2 cups (8 oz) shredded cheddar cheese

1 can Cream of mushroom soup

1/4 cup Water

1/4 cup Grated parmesan cheese

Preparation

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" x 9" x 2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. 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.

Cook's Notes

Don't take short-cuts. Frozen chopped onion & green pepper just don't work.

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