Tuesday, March 2, 2010

Spaghetti Bake

Spaghetti Bake
12 ounces of dried spaghetti
1 il of ground beef
1 cup chopped onion
2 cans of rotel
1 1/2 teaspoon of dried oregano
2 cups of shredded cheddar cheese
1 103/4 can of condensed cream of mushroom soup
1/4 cup of water
1/4 cup grated Parmesan cheese

optional - mushrooms, olives, peppers

Cook spaghetti according to package; drain. Set aside. In a large skillet cook ground beef, onions over med heat; drain. Stir in undrained rotel and other optional items, and oregano. Bring to boil; reduce heat. Simmer; uncovered, for 10 min

Spread half of the cooked spaghetti into a greased 3 quart retangular baking dish. Top with half of the beef mixture and 1 cup of shredded cheese.; repeat layers. Combine soup and water ; spred over cheese. Sprinkle with Parmesan cheese. Bake uncovered in a 350 oven for 30 minutes ir until heated through

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