black and white


Baked Spaghetti

I was a little worried my kids wouldn't eat this because it has lots of different veggies in it but they LOVED it!!

1 c. chopped onion                            
1/2 c. chopped green pepper
1 lb margarine                                    
1/4-1/2 tsp garlic salt
1 can (28oz) tomatoes cut up save liquid
1 can (4oz) mushroom stems, drained     
1 can (2 1/4 oz) sliced olives, drained
2 tsp. dried oregano                           
1 lb ground beef browned and drained
12 oz spaghetti noodles cooked and drained
2 c. shredded mozzerella                    
1/4 c. water
1 can condensed cream of mushrooms soup-undiluted
1/4 c. grated parmesan cheese              

Brown hamburger and cook noodles first!! In a large skillet saute onion, and peppers in butter until tender. Add tomatoes with juice, mushrooms, olives, oregano, and garlic salt. Add cooked ground beef . Simmer uncovered for 10 minutes. Place 1/2 of the noodles in a greased 9x13 pan. Top with half the vegetable beef mix. Sprinkle with 1 c. mozzerella cheese. Repeat with remaining noodles, veggie/beef, and mozzerella. In a seperate bowl mix the soup and water until smooth. Pour over casserole sprinkle with parmesan cheese. bake uncovered at 350 for 30-35 minutes or until heated through. Yields: 10 servings

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