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Baked Spaghetti
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2 lbs. lean ground pork

1 lbs. lean ground beef

1 c. chopped onion

1 c. chopped green pepper

1 Tbsp. butter or margarine

1 (28 oz.) can tomatoes with liquid, cut up

1 (4 oz.) can mushrooms

1 (2-1/4 oz.) can sliced ripe olives, drained

2 tsp. dried oregano

1 lb. ground beef, browned and drained (optional)

12 oz. spaghetti, cooked and drained

2 c. shredded cheddar cheese

1 (10-3/4 oz.) can condensed cream of mushroom soup

1/4 c water

1/4 c grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer uncovered for 10 minutes.

Place half of the spaghetti in a greased 13x9x2 inch baking dish. Top with half the vegetable mixture. Sprinkle with 1 cup of the cheddar cheese.

Repeat layers.

Mix the soup and water till smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake uncovered at 350 degrees for 30-35 minutes or until heated through. About 12 servings.