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- A wonderful dish for company and family gatherings, for those who like their spaghetti a little naked
- Sharri Anderson (best friend of Alice Larson)
- 1 cup (225 ml) chopped onion
- 1 cup (225 ml) chopped green pepper
- 1 tbsp (15 ml). butter or marg.
- 1 can roasted garlic pasta blend (I use Contidina)
- 1 can roasted garlic and herbs diced tomatoes
- 1 4 oz (112 grm). can mushrooms, stems and pieces,drained
- 1 2-1/4 oz (63 grm). can sliced ripe olives, drained
- 2 tsp (10 ml). dried oregano
- 1-1/2 lbs (.7 kg). ground beef , browned and drained
- 12 oz (336 grm). spaghetti, cooked and drained
- 2 cups (475 ml) or 8 oz (224 grm). shredded cheddar cheese
- 1 can condensed cream of mushroom soup
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) 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.
- Simmer uncovered for 10 minutes.
- 1/2 Place of spaghetti in a greased 13x9x2 inch baking dish.
- Top with 1/2 the vegetable and meat mixture
- Sprinkle with 1 cup (225 ml) of shredded cheese
- Repeat layers.
- Mix the soup and water until smooth.
- Pour over casserole.
- Sprinke with Parmesan cheese.
- Bake uncovered at 350 degrees (175 C.) for 30-35 minutes or until heated through and bubbling.
- My best friend served this at a dinner party, when I moved to AZ. It was wonderful, and she said was easy to make, and it was. Oh so good, even for some who don't like spaghetti. Great for cover dish and any gathering when you want to impress. Enjoy
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