“Tis the Season to be
jolly BUSY! And this recipe just might free up two night’s of supper for your family (depending how big your family is and how big the appetites!). If you’re an empty-nester like us, go ahead and make the whole recipe and freeze portions of it for later. It freezes very well. This casserole is great to deliver to a family in need of meals, or a church fellowship. It is also one of my hub’s most favorite dishes.
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 T butter
- 1 28-ounce can of diced tomatoes WITH the juice
- 1 4-ounce can of mushroom pieces, well drained
- 1 2-1/4 ounce can of sliced black olives, well drained
- 2 tsp dried oregano
- 1 lb ground beef or ground turkey, browned and well drained
- 12 ounces spaghetti, cooked and drained (I have used gluten-free spaghetti very successfully in this recipe.)
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup, undiluted
- 1/4 cup water
- 1/4 cup grated Parmesan
- In large skillet, saute onion and green pepper in the butter until tender.
- Add tomatoes with juice, mushrooms, olives, and oregano.
- Add cooked ground meat, simmer 10 minutes.
- Place half of the cooked spaghetti in a greased 13 x 9 x 2 baking dish.
- Top with half the meat/veggie mixture; sprinkle with 1 cup of the cheddar cheese.
- Repeat layers.
- Mix the can of soup with the 1/4 cup water. Pour over entire dish.
- Sprinkle with Parmesan cheese.
- Bake uncovered at 350° for 30-35 minutes or until very well heated through.
- Cut in squares; 12 servings.
Vegetarians, I’m sure good tofu would make a great meat substitute in this dish.
No “cream of soups” in the pantry? Here’s an easy recipe to make your own: 1 cup cold milk (I use evap milk); 2 T cornstarch; 1-1/2 T real butter; 1 tsp bouillon of your choice; 1/2 tsp salt; dash of pepper. Whisk milk and cornstarch in a saucepan, until well blended. Stir in butter, bouillon, s and p. Heat to a boil, stirring frequently. Simmer on low, one minute to thicken. This replaces one can of cream of anything soup – add sauteed mushrooms or celery (1/2 cup of either or both) for variation.