Venango County Recipe of the Day: Cheesy Baked Spaghetti

| January 3, 2020

Serve this hearty one-dish meal with a side salad and garlic toast!

Cheesy Baked Spaghetti


1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 – 28 oz. can diced tomatoes, undrained
1 – 4 oz. can mushroom stems and pieces, drained
1 – 2-1/4 oz. can sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 – 10-3/4 oz. can 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 in butter until tender. Add the tomatoes, mushrooms, olives, oregano and ground beef. Simmer, uncovered, for 10 minutes.

~Place half of the spaghetti in a greased 13×9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.

~In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30 to 35 minutes.

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