Baked Spaghetti

I was actually surprised to discover that I had not posted one of my favorite pasta meals, Baked Spaghetti. Now, I'm not a huge fan of pasta, but I love seconds of this. The recipe is slightly altered because we like the spice of hot Italian sausage added to the mixture and use a large can of black olives. This meal is great for leftovers as well. The recipe is from Taste of Home Test Kitchen Favorites.

Baked Spaghetti

Amy Welk-Thieding

1 pound ground beef
1/2 pound hot Italian sausage
1 cup chopped green pepper
1 tablespoon butter
1 can (28 oz) diced tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teaspoons dried oregano
12 ounces spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar 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, cook the beef and sausage over medium heat until hamburger is no longer pink and sausage cooked; drain and set aside. In same skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and ground beef. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

Place half of the spaghetti in a greased 13 in x 9 in x 2 inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake,uncovered, at 350 F for 30-35 minutes or until heated through. Yield: 12 servings.

Here is another version from Quick Cooking, another Taste of Home publication. This one is just as yummy, but uses a lot more cheese.
http://www.tasteofhome.com/Recipes/Baked-Spaghetti-4