Baked Spaghetti

I liked this recipe because it was a baked spaghetti that used ground beef. The only baked spaghetti's I've ever eaten have been with chicken. It has lots of vegetables in it too, which makes it a well rounded dish. I used whole wheat pasta and 98% fat free soup. You could also trim it up by using ground turkey. Clay even liked it. He just picked out the mushrooms, and said it was really good! So, even if you have picky eaters in the house, this is a great way to get them to eat some veggies. Serve it with a small side salad and garlic bread and you've got a great dinner! Dawn, the columnist from the Baldwin Register's Spice of Life, said she divided this into two 8 X 8 dishes and froze one for later! This recipe was featured in the same article with my Mom's Southern Pecan Cream Pie.



1 lb. ground beef (or turkey)
12 oz. spaghetti noodles
1 tablespoon butter
1 tablespoon olive oil
1 cup onion, diced
1 cup green pepper, diced
1 garlic clove, minced
1 8-oz. package mushrooms, sliced
1 can diced tomatoes, undrained
1 cup sliced olives
1 can Cream of Mushroom
1/4 cup water
2 cups shredded cheese
1/4 cup parmesan cheese
salt and pepper

Cook spaghetti noodles according to package directions. Drain and set aside. In a large saute pan, brown ground beef over medium heat. Drain off excess fat. Transfer cooked meat to a bowl and set aside.

In the same skillet, saute onion, pepper and garlic in olive oil and butter over medium heat for 4 minutes. Add the mushrooms and cook for another 8 minutes or until most of the liquid has cooked out of the mushrooms. Add the tomatoes, olives and ground beef. Season with salt and pepper. Simmer over low heat for 10 minutes.

Place half of spaghetti noodles in the bottom of a greased 13 X 9-inch baking dish. Top with half of the meat mixture and 1 cup shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over the mixture and lightly spread. Sprinkle with parmesan cheese. Bake, uncovered, at 350 degrees for 35 minutes or until bubbly and lightly browned.




Enjoy!



(adapted from Kim Neal- Baldwin County Living Magazine)