Baked Spaghetti Casserole

READY IN: 45mins
Recipe by OahuPat Abrams

from Taste of Home magazine, chef: Ruth Koberna, Brecksville, Ohio, We have this about twice a month. SOOO good. Reheats well the next day.

Top Review by WaltSentMe007

I love this dish. I saw it in Taste of Home first, but when I lost the magazine, I was glad to see that someone had posted it! I usually omit the black olives and I like to use the Green Giant Broiled in Butter canned mushrooms. Yummy!

Ingredients Nutrition

Directions

  1. In a large skillet, saute onion, green pepper and hamburger in margarine. Drain.
  2. Add tomatoes, mushrooms, olives, oregano and simmer uncovered for 10 minutes.
  3. Boil the spaghetti noodles and drain.
  4. Place half the spaghetti in greased 13 x 9 baking pan.
  5. Top with half vegetable mixture
  6. Sprinkle 1 C. cheese on top
  7. Repeat layers
  8. Mix soup and water, pour over casserole.
  9. Sprinkle with parmesan.
  10. Bake at 350 for 35 minutes.

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