- 1/2 c. green pepper, chopped
- 14 oz. canned tomatoes
- 1/2 c. fresh mushrooms, sliced
- 2 oz. black olives, chopped
- 2 tsp dried oregano
- 12 oz. cooked spaghetti
- 10 oz. canned cream of mushroom soup
- 1/4 c. water
- 2 c. shredded cheddar cheese
- 1/4 c. grated Parmesan cheese
- Preheat oven to 350 degrees F.
- In a large skillet, cook the chopped green peppers until tender. Add tomatoes, sliced mushrooms, canned olives, and oregano. Simmer uncovered for 10 minutes.
- Place half of the spaghetti in a greased 13x9x2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers.
- Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese.
- Bake uncovered at 350 degrees for 30-35 minutes or until cooked through.
I first discovered this recipe in one of my Grandmother’s old cooking magazines. I’ve made it quite a few times for parties and other occasions and it is always a hit. It’s easy to make, and especially good winter fare served up alongside a leafy salad or bowl of steaming soup. I’ve never tried this, but you could probably even make everything the day before and then bake it before serving. You can also play around with the veggies – substitute any of your favorites for the ones I’ve mentioned here.