There are many variations of this baked spaghetti dish. Looking a perfect dish for company especially when you are not quite sure when they will be arriving? Baked spaghetti can be made ahead of time and popped in the oven for a quick heating. It was a big hit especially for the two twelve year old boys visiting. They even asked for it for lunch the next day!
6 slices of bacon
1 tsp minced garlic
1 cup chopped onion
1 cup chopped green pepper
3 – 14oz cans diced tomatoes
1 – 2.25 can of sliced black olives, drained
1-2 Tbsp oregano
1 pound ground beef, browned and drained
12 oz thin spaghetti, cooked and drained
2 cups cheddar cheese
1 10oz can cream of mushroom soup
1/4 cup water
1/4 cup parmesan cheese
Salt and pepper to taste
Preheat your oven to 350 degrees if you are planning to cook it right away. Spray the bottom and sides of a 9×13 pan with oil.
Fry the bacon, drain and cut into small pieces. Sauté the onion, garlic and green pepper. Add the tomatoes, olives, oregano, bacon and beef. Simmer for 10 minutes. Place 1/2 of the spaghetti on the bottom of your dish. Top with 1/2 of the tomatoes mixture and sprinkle with 1/2 of the cheddar cheese. Repeat. Top with the cream of mushroom soup that has been mixed with the 1/4 cup of water. Pour over the top of the casserole. Top with 1/4 cup parmesan cheese. Bake uncovered for 35-40 minutes.
As I said this baked spaghetti was a big hit. We enjoyed it with a salad for dinner and the leftovers were consumed for lunch the next day. I love dishes that are not only easy but delicious! Plus you don’t need to spend a lot of time in the kitchen making this baked spaghetti!