BAKED SPAGHETTI

1 cup chopped onion
1 cup chopped green pepper
1 TBSP butter or margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
1 pound ground beef, browned and drained (optional)
12 ounces spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

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 1/2 of the spaghetti in a greased 13x9x2 baking dish. Top with 1/2 of the vegetable mixture. Sprinkle with 1 cup of 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. Yeild: 12 servings.

I don’t know any way around not cooking the noodles before assembling this recipe. I can do that with the lasagne I make, but I haven’t tried it with this recipe. So, here are the noodles cooking.

Here is the meat/veggie mixture simmering on the stove before assembling.