karla's baked spaghetti
This is a different twist to spaghetti with out the tomato base. Even makes good left overs that freeze excellent. I've doubled this recipe when needed and bake it in a 13x9" dish. I always add extra cheese then called for just because my family Loves cheese. LOL
prep time
20 Min
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1/2 cup onion ; chopped
- 1/2 cup green pepper ; chopped
- 1 teaspoon butter
- 14 ounces canned diced tomatoes ; undrained
- 4 ounces mushrooms ; stems and pieces ; drained
- 2 1/2 ounces canned sliced black olives ; drained
- 1 teaspoon dried oregano
- 1/2 pound cooked ground beef
- 1/4 teaspoon garlic powder
- - salt and pepper
- 8 ounces spaghetti ; cooked and drained
- 1 cup shredded cheddar cheese
- 3/4 can cream of mushroom soup ; undiluted
- 1/4 cup water
- 1/4 cup grated parmesan cheese
How To Make karla's baked spaghetti
-
Step 1In a large skillet saute onions , green peppers in butter until tender.
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Step 2Add ground beef ; season with garlic powder and salt and pepper ; cook until done.
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Step 3Add tomatoes , mushrooms and oregano. Simmer un-covered for 10 minutes.
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Step 4Place 1/2 the spaghetti in a greased 8x8 baking dish ; Top with 1/2 the meat mixture ; sprinkle with 1/2 the cheddar cheese. Repeat layers.
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Step 5Mix the soup and water until smooth ; pour over the casserole ; Sprinkle with parmesan cheese.
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Step 6Bake un-covered @ 350 deg for30-35 minutes or until heated through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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