Baked Spaghetti

 

This is such a delicious dish and certainly a family favorite.  Yumm!

It is convenient because Jeffrey's favorite food is spaghetti, and I get tired of having it the same way over and over and over.  This way, I get some variation, and he gets his spaghetti.  

*Note* I leave out the meat.  Of course.  :)

 

 

Baked Spaghetti 

 

1 onion, chopped

1 bell pepper, chopped

1 lb. ground beef

28 oz diced tomatoes (w/liquid)

2tsp. oregano

6 c. cheddar cheese, shredded (i never measure this, i just buy the big cheddar and mozarella bags of shredded cheese from costco and put on as much as i want, i like it really cheesey!)

2 cans cream of mushroom soup

1/2 c. water

4 oz. can mushroom (w/liquid)

1 c. shredded parmesian (same as other cheese, i don't really measure)

1 can olives, crushed (i break them up with my fingers as i put them in)

12 oz spaghetti, cooked

 

Boil spaghetti, set aside with oil drizzled to keep from sticking, sautee onion, bell pepper, and meat, drain. add tomatoes, mushrooms, olives, and oregano, simmer uncovered 10 minutes. grease pan (needs to be bigger than the standard pyrex baking rectangular dish, it will overflow in that one. i bought a bigger one from my specialty section at the grocery store. it's red, so cute, harmon's do have harmon's?). add 1/2 pasta, top with 1/2 veggie/hamburger mix, 1/2 of cheddar cheese (or as much as you want!), and repeat the steps again (pasta, veg/ham, cheese). then mix two cans of cream of mush soup with 1/2 c water, pour over top, spread evenly. top with parmesian cheese. bake 350* 30-45 minutes.

And there you have it.  A huge scrumptious meal, easily prepared.