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1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 can (28 oz.) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teaspoons oregano
1 pound ground beef, browned and drained, optional
12 oz spaghetti, cooked and drained
2 cups (8 oz) shredded chedder cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated parmesan cheese
In a large skillet, saute onion and green pepper until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired. Simmer uncovered for 10 minutes. Place half of the spaghetti in the DO or in a greased, 13 x 9 x 2 inch baking dish. Top with half of the vegetable/meat mixture. Sprinkle with 1 cup chedder cheese. Repeat layers. Mix the soup and water until smooth and pour over the casserole. Sprinkle with parmesan cheese. Bake (uncovered if using baking dish) at 350 degrees for 30 to 35 minutes or until heated through. Yield about 12 servings.
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