Bitsy's Kitchen
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 lb. ground beef, browned and drained, optional
12 oz. 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, sauté 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 13x9x2 in. baking dish. Top with half 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° F. for 30-35 minutes or until heated through.
Yield: 12 servings.
**Note** You could easily use fresh mushrooms and tomatoes, the lower fat cheeses and the low-salt soup instead. Better the next day like most casseroles/soups are. Freezes well.