Baked Spaghetti

This little twist on a traditional spaghetti dish will have friends and family raving for more

Who doesn't love spaghetti? This baked version is one of the best to make a day ahead or a week ahead. Just freeze it and bring it back to room temperature before baking. For individual meals, cut into portions, double wrap, and put in the freezer.

This is also one of the ultimate potluck type of dishes; you can make as much or as little as you want. It's crowd pleasing, too.

Baked Spaghetti
(about 10 portions in a 9"x13"x2" casserole dish)

1 pound ground beef, cooked and drained
1 medium onion, chopped
1 medium bell pepper, chopped
1 tablespoon butter (margarine)
28 ounces diced tomatoes with liquid
4 ounces (1 can) mushroom stems and pieces, drained
2 ¼ ounces ripe olives, drained and sliced
2 teaspoons oregano
12 ounces spaghetti, cooked and drained
2 cups shredded Cheddar cheese
1 can condensed cream of mushroom soup, as is
¼ cup water
¼ cup grated Parmesan cheese

Saute onion and bell pepper in butter or margarine. Transfer to a large pot and add tomatoes, mushrooms, olives, oregano, and cooked hamburger. Simmer for about 10-15 minutes, uncovered. Grease the casserole dish and add a layer of cooked spaghetti. Follow with a vegetable/hamburger and cheese layer and repeat layering process. Mix the water into the mushroom soup and pour over casserole. Add Parmesan on top. Bake in a preheated 350 degree oven for about 40 minutes (uncovered).