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Recipe : Entry # 1504
Susan Springfield
Recipe Title
Vegetable Spaghetti Bake
Recipe Theme
Main Dishes
Marshall-DeKalb EC
1 cup onion, chopped
1 cup green pepper, chopped
1 teaspoon garlic paste, optional
3 tablespoons butter or margarine
1 28-ounce can tomato puree
1 4-ounce can sliced mushrooms
½ cup sliced black olives
2 teaspoons Italian seasoning
2 cups (8 ounces) Italian cheese blend, shredded
½ cup grated Parmesan cheese
12 ounces spaghetti, cooked and drained
1 10-ounce can cream of mushroom soup, undiluted
¼ cup water
Sauté onion and green pepper in a large skillet with 1 tablespoon butter. Add tomato puree, mushrooms, olives and Italian seasoning. Simmer 10 minutes uncovered. Cook and drain spaghetti. While still hot, add 2 tablespoons butter, ¼ cup Parmesan cheese and garlic paste (optional). Mix well. In a greased 13x9x2-inch baking dish, add ½ of the spaghetti. Top with ½ of the sauce, sprinkle with 1 cup of the Italian cheese blend. Repeat layers. Mix the soup with ¼ cup water until smooth; pour over casserole. Sprinkle remaining Parmesan cheese on top. Bake at 350 degrees for 30 minutes until heated through. Yield: 12 servings.