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Baked Spaghetti Casserole

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“from Taste of Home magazine, chef: Ruth Koberna, Brecksville, Ohio, We have this about twice a month. SOOO good. Reheats well the next day.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, saute onion, green pepper and hamburger in margarine. Drain.
  2. Add tomatoes, mushrooms, olives, oregano and simmer uncovered for 10 minutes.
  3. Boil the spaghetti noodles and drain.
  4. Place half the spaghetti in greased 13 x 9 baking pan.
  5. Top with half vegetable mixture
  6. Sprinkle 1 C. cheese on top
  7. Repeat layers
  8. Mix soup and water, pour over casserole.
  9. Sprinkle with parmesan.
  10. Bake at 350 for 35 minutes.

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