12 ounces spaghetti
1 pound ground lean ground beef
1 cup onions, diced
1 cup green peppers, diced
2 cups mushrooms, sliced
2 teaspoons dried oregano
1 28 oz. can tomatoes, chopped, liquid reserved
2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 (10 3/4 oz.) can cream of mushroom soup, condensed
salt and pepper, to taste
Cook the spaghetti noodles.
In a medium-sized pot over medium-high heat, cook the ground beef with the onions, bell peppers, mushrooms and oregano until the meat is browned and the vegetables have softened. Add the tomatoes and their liquid and simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Remove from heat.
Layer, using 1/2 of the spaghetti noodles, then 1/2 ground beef mixture, then 1 cup cheddar. Repeat using the second 1/2 of the ingredients.
Mix the condensed soup with 1/4 cup water and distribute evenly spaghetti mixture. Garnish with Parmesan cheese. Cover with foil and freeze or bake in 350 degree oven for approximately 45 minutes. YIELD: 6 servings
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