1 T. margarine
8 oz. can mushrooms, drained
2 t. oregano, or Italian seasoning
12 oz. pkg. spaghetti, cooked and drained
2 c. shredded cheddar cheese, (I have also used 1 c. cheddar and 1 c. mozzarella)
1/4 c. water
1 c. chopped onion
1-2 lb. ground chuck, browned, drained and rinsed, (I like to use 2 pounds)
1/4 c. Parmesan cheese
3.5 oz. can chopped black olives, drained
28 oz. can diced tomatoes, drained, (I use the D.M. brand with basil, garlic, and oregano)
1 can cream of mushroom soup
In large skillet, saute pepper and onion in margarine until tender. Add olives, tomatoes, mushrooms, oregano, and cooked meat. Simmer for 10 minutes. uncovered. Place 1/2 the spaghetti in sprayed 9x13* dish. Pour on 1/2 the vegetable mixture. Sprinkle with cheese. Repeat layers. Combine soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes until heated through.
*This is another family favorite. I make mine in a 10x17 3-qt dish.
12 oz. pkg. spaghetti, cooked and drained
2 c. shredded cheddar cheese, (I have also used 1 c. cheddar and 1 c. mozzarella)
1/4 c. water
1 c. chopped onion
1-2 lb. ground chuck, browned, drained and rinsed, (I like to use 2 pounds)
1/4 c. Parmesan cheese
3.5 oz. can chopped black olives, drained
28 oz. can diced tomatoes, drained, (I use the D.M. brand with basil, garlic, and oregano)
1 can cream of mushroom soup
In large skillet, saute pepper and onion in margarine until tender. Add olives, tomatoes, mushrooms, oregano, and cooked meat. Simmer for 10 minutes. uncovered. Place 1/2 the spaghetti in sprayed 9x13* dish. Pour on 1/2 the vegetable mixture. Sprinkle with cheese. Repeat layers. Combine soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes until heated through.
*This is another family favorite. I make mine in a 10x17 3-qt dish.
1st picture: simmering on the stove; 2nd picture: ready to eat!
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