Ingredients Jump to Instructions ↓

  1. 6 slices bacon

  2. 1 teaspoon minced garlic

  3. 1 cup chopped onion

  4. 1 cup chopped bell pepper

  5. 3 14 1/2-ounce cans diced tomatoes with liquid

  6. 1 2 1/4-ounce can sliced ripe black olives, drained

  7. 1â€"

  8. 2 tablespoons dried oregano, according to taste

  9. 1 pound ground beef, browned and drained

  10. 12 ounces thin spaghetti, cooked and drained

  11. 2 cups grated cheddar cheese (5 ounces)

  12. 1 10-ounce can cream of mushroom soup

  13. 1/4 cup water

  14. 1/4 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish. In a large skillet, cook the bacon until slightly crisp, then cut it into smaller pieces. Remove the bacon and sauté the garlic, onion, and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and the cooked beef. Simmer this mixture, uncovered, for 10 minutes. Place half of the spaghetti in the prepared pan. Top the spaghetti with half of the vegetable-beef mixture. Sprinkle this layer with 1 cup of cheddar cheese. Repeat the layers. Mix the canned soup and water until smooth, and pour over the casserole. Sprinkle the top with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes, or until heated through. This entrée is also good if you substitute mozzarella cheese for the cheddar


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