“What do you feed all those kids?” was a question we have often been asked through the years.
Simple and fast were my guidelines for most supper meals.
Baked Spaghetti was a popular standby that I liked to make. It whips up easily for those busy summer days and makes spaghetti a bit more special.
(for a lot more ideas, see my cookbook Homemade with Love)
- 1/2 to 1 c. chopped onion
- 1 c. chopped green pepper (optional)
- 1 Tbsp. butter or margarine
- 1 (28 oz.) can tomatoes with liquid, cut up
- 1 (4 oz.) can mushroom stems and pieces, drained
- 1 (21/4 oz.) can sliced ripe olives, drained
- 2 tsp. dried oregano
- 1 lb. ground beef, browned and drained (optional)
- 12 oz. cooked spaghetti, drained
- 2 c. (8 oz.) shredded Cheddar cheese
- 1 (103/4 oz.) can cream of mushroom soup
- 1/4 c. water
- 1/4 c. Parmesan cheese
In a large skillet, sauté onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano.
Add the browned and drained ground beef.
Simmer, uncovered, 10 minutes.
Place half the spaghetti in a greased 9 x 13-inch pan.
Top with half the vegetable mixture.
Sprinkle with 1 cup Cheddar cheese.
Mix soup and water until smooth; pour over casserole.
Sprinkle with Parmesan cheese.
If desired, sprinkle with a few extra olives.
Bake, uncovered, at 350° for 30 to 35 minutes or until heated through.
YIELD: 12 servings.