9 X 13 Baking Dish

When it came to family meals in our house, spaghetti was the head of the list with our children. Now that our children are all grown, my husband and I enjoy a more adult version of this favorite American dishes.

I do not recommend freezing the leftovers, however, it will keep in refrigerator up to 3 days.

The following recipe will yield 6 servings.

Recipe Baked Spaghetti Dinner

1 cup onion, finely chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 oz) tomatoes with liquid, chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons dried oregano
1 tsp teaspoon dried basil
1 pound lean ground beef, browned and drained
12 oz spaghetti noodles, cooked and drained
2 cups cheddar cheese, grated
1 can (10 3 / 4 ounces) cream of mushroom soup, undiluted
Fourth tap Cup
1 / 4 cup grated Parmesan cheese

In a large skillet, sauted onion and green pepper in butter until tender. Stir in chopped tomatoes, mushrooms, oregano and basil. Simmer for 2-3 minutes, then add the cooked ground beef. Continue to simmer over medium heat, uncovered, for about 8-10 minutes.

Place half the cooked spaghetti into a lightly greased 9 x 13 "baking dish. Pour half the vegetable mixture on top of the dough and sprinkle with one cup of cheddar cheese. Repeat layers. Pour the soup in a small bowl and mix with 1 / 4 cup hot tap water until combined. Pour the soup mixture over the casserole. Sprinkle with Parmesan cheese.

Bake in a preheated oven at 350 degrees for 30 minutes or until heated through.