I have several family cookbooks, but for some reason, I always forget to go to them. Which is sad, because they are full of delicious recipes tried by my family members. This recipe came from one of those cookbooks, and is a quite delicious and satisfying meal. Even if it’s not so photogenic!!
I followed the recipe pretty closely, except for using whole wheat spaghetti. The recipe calls for a can of condensed soup at the end, and I added it because I had it, but I have to say that if you aren’t a canned soup fan or don’t have it, I don’t think it really added or took away from this dish. And I’m super excited because when I made it, I made the whole recipe and froze half of it, so I have a dish waiting in the freezer for one of my many lazy days!
From Ravishing Relative Recipes
1 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon butter
1 can (28 oz) tomatoes with liquid – cut up
1 cup sliced mushrooms
1 can (2 1/4 oz) sliced olives, drained
2 teaspoons dried oregano
1 pound ground beef – browned and drained
12 oz. spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup water
1/4 cup Parmesan cheese
Preheat oven to 350F.
In a large skillet, saute onion, green pepper and mushrooms in butter until tender. Add tomatoes, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes.
Pour half of spaghetti into a baking dish. Top with 1/2 of the veggie/meat mixture. Sprinkle with 1 cup of cheese. Repeat layers. Mix soup with water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake uncovered fro 30-35 minutes.