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Name: Baked Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 1 cup Onion chopped; 1 cup Green bell pepper chopped; 1 tablespoon Butter or margarine; 1 28-oz can Tomatoes with liquid cut-up; 1 4-oz can Mushroom stems & pieces drained; 1 2 1/4-oz can Sliced ripe olives drained; 2 teaspoon Dried Oregano; 2 ounce Spaghetti cooked and drained; 1 pound Ground beef or turkey browned and drained; 2 cups Cheddar cheese shredded; 1 10 3/4-oz can Condensed cream of mushroom soup undiluted; 1/4 cup Water; 1/4 cup Grated Parmesan cheese

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INGREDIENTS

1 cup Onion ; chopped
1 cup Green bell pepper ; chopped
1 tablespoon Butter or margarine
1 28-oz can Tomatoes with liquid ; cut-up
1 4-oz can Mushroom stems & pieces ; drained
1 2 1/4-oz can Sliced ripe olives ; drained
2 teaspoon Dried Oregano
2 ounce Spaghetti ; cooked and drained
1 pound Ground beef or turkey ; browned and drained
2 cups Cheddar cheese ; shredded
1 10 3/4-oz can Condensed cream of mushroom soup ; undiluted
1/4 cup Water
1/4 cup Grated Parmesan cheese

Servings

INSTRUCTIONS

1. In a large skillet, saute onion and green bell pepper in butter until tender.

2. Add tomatoes, mushrooms, olives, and oregano.

3. Add ground beef or turkey.

4. Simmer, uncovered for 10 minutes.

5. Place 1/2 the spaghetti in a greased 13"x9"x2" baking dish.

6. Top with half of the vegetable mixture.

7. Sprinkle with 1 cup of the cheddar cheese.

8. Repeat layers.

9. Mix the soup and water until smooth, then pour over the casserole.

10. Sprinkle with parmesan cheese.

11. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

NOTES

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Baked Spaghetti

1 cup Onion chopped
1 cup Green bell pepper chopped
1 tablespoon Butter or margarine
1 28-oz can Tomatoes with liquid cut-up
1 4-oz can Mushroom stems & pieces drained
1 2 1/4-oz can Sliced ripe olives drained
2 teaspoon Dried Oregano
2 ounce Spaghetti cooked and drained
1 pound Ground beef or turkey browned and drained
2 cups Cheddar cheese shredded
1 10 3/4-oz can Condensed cream of mushroom soup undiluted
1/4 cup Water
1/4 cup Grated Parmesan cheese

1.  In a large skillet, saute onion and green bell pepper in butter until tender.
2.  Add tomatoes, mushrooms, olives, and oregano.
3.  Add ground beef or turkey.
4.  Simmer, uncovered for 10 minutes.
5.  Place 1/2 the spaghetti in a greased 13"x9"x2" baking dish.
6.  Top with half of the vegetable mixture.
7.  Sprinkle with 1 cup of the cheddar cheese.
8.  Repeat layers.
9.  Mix the soup and water until smooth, then pour over the casserole.
10.  Sprinkle with parmesan cheese.
11.  Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 12

Calories: 241
Calories from Fat: 147 (61%)

Amt Per Serving		% DV

	Total Fat 16.3g	22 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.3g
Cholesterol 48.1mg		15 %
Sodium 460.7mg		16 %
Potassium 343.9mg		9 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 8.6g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 241

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