Spaghetti Bake

Even children who are suspicious about "mixed" foods such as casseroles will dig into this baked beauty with relish. Chances are this will become a family favorite, so next time, try making it with ground turkey instead of ground beef!



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Ingredients
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    12   ounces 
    packaged dried spaghetti
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    1   pound 
    lean ground beef
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    1   cup 
    chopped onion (1 large)
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    1   cup 
    chopped green sweet pepper (1 large)
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    1  28  ounce can 
    diced tomatoes, undrained
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    1  4  ounce can (drained weight) 
    sliced mushrooms, drained
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    1  2 1/4 ounce can 
    sliced pitted ripe olives, drained
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    1 1/2  teaspoons 
    dried oregano, crushed
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    2   cups 
    shredded cheddar cheese (8 ounces)
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    1  10 3/4 ounce can 
    condensed cream of mushroom soup
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    1/4  cup 
    water
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    1/4  cup 
    grated Parmesan cheese

Directions
1.
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain well. Return to pan.
2.
Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir tomatoes, mushrooms, olives, and oregano into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
3.
Spread half of the cooked spaghetti in prepared baking dish. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers.
4.
In a medium bowl combine cream of mushroom soup and the water; spread over top layer in baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, about 30 minutes or until heated through.
Nutrition information
Per Serving: cal. (kcal) 498, Fat, total (g) 24, chol. (mg) 73, sat. fat (g) 11, carb. (g) 44, fiber (g) 3, pro. (g) 25, sodium (mg) 788, Percent Daily Values are based on a 2,000 calorie diet
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