Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.
Ingredients
- ounces spaghetti: 12 piece
- onions: 1 cup (chopped)
- green bell peppers: 1 cup (chopped)
- lean ground beef: 1 pound
- tomatoes: 1 can (16 ounce can, diced)
- mushrooms: 1 can (4.5 ounce can, drained)
- oregano: 1 tsp (dried)
- mild Cheddar cheese: 2 cups (shredded)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- water: 0.25 cup
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
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In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
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Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
