We had this recipe the other night in our small groups. Shelley Hudspeth was kind enough to share the recipe with me to put on my blog. I can tell you that this is DELICIOUS. Thanks, Shelley.
28 oz. can diced tomatoes with liquid
4 oz. mushrooms (drained)
2 1/4 oz. black olives (drained)
2 tsp. dried oregano
1 lb. ground beef
1 med. onion
1 med. green pepper
1 can mushroom soup
1/4 cup water
16 oz. spaghetti
1/4 cup Parmesan cheese
DO NOT ADD SALT.
Brown beef, onion and green pepper. Add tomatoes, olives, mushrooms and oregano. Simmer uncovered 10 min. Spray 9 x 13 pan . Boil spaghetti, just enough to bend, still crunchy.
Layer 1/2 spaghetti on bottom of pan.
1/4 cup water with mushroom soup and spread over top. Sprinkle with parm cheese.
Bake in 350 degree oven for 30 to 35 minutes.