Baked Spaghetti

PE and the kids ate this one night when I was not home (I can't remember where I was). He and the kids liked it other than he said it had too many olives. He would like to make it again without the olives. I had some for lunch one day and it reheated well and tasted great. It had a bit of a pizza smell and taste to it.

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Baked Spaghetti
from Freezer Meal Swap
Print Recipe

1 cup onion, chopped
1 cup green pepper, chopped
1 Tbsp butter or margarine
1 (28 oz) can tomatoes, undrained, cut up
1 (2 oz) can sliced olives, drained
2 tsp oregano
1 lb ground beef, browned and drained
1 (12 oz) pkg spaghetti, cooked and drained
2 cups cheddar cheese, shredded
1 (10 oz) can cream of mushroom soup
1/4 cup water
1/4 cup Parmesan cheese

Preheat oven to 350. In large skillet, saute onion and pepper in butter until tender. Add tomatoes, olives, oregano, and hamburger. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9 dish. Top with half of the vegetable mix. Sprinkle with 1 cup cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan. Bake uncovered for 35 minutes.

Freezer directions: Prepare as directed. Cover with plastic wrap and aluminum foil. Freeze. Thaw overnight. Remove plastic wrap and aluminum foil and bake at 350 for 35-40 minutes or until heated through. OR from frozen, bake 45-55 minutes or until heated through.

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