Ingredients
1 lb spaghetti
1 cup onions, chopped
1/2 cup bell pepper, chopped
2 lb lean ground beef
32 oz canned diced tomatoes
4.5 oz canned mushrooms, drained
1 tsp dried oregano
1 tsp dried basil
2 cups cheddar cheese, shredded
10.75 oz condensed cream of mushroom soup
1/4 cup Parmesan cheese, grated
Preparation
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8-10 minutes or until al dente. Drain and set aside.
In a large skillet over medium-high heat, sauté the onions, green peppers and ground beef until the beef is brown and vegetables are softened.
Add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Place 1/3 of the cooked spaghetti into the prepared dish. Top with 1/3 of the meat mixture. Sprinkle with 1/3 cheddar cheese. Repeat the layering pattern twice.
Pour soup over the casserole and sprinkle with Parmesan cheese.
Bake in preheated oven for 30-35 minutes. Let stand for 10 minutes before serving.
