Friday, October 15, 2010

Baked Spaghetti

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
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.
1/2 sauce
1/2 cheese
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.

1 comment:

LauraD said...

This is sooo good! :)