Baked Spaghetti I So Tasty

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Baked Spaghetti I

"Make this tasty dish ahead of time, and cook it while needed. Allow a bit extra cooking time if you make this in advance and refrigerate."

Ingredients :

12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean floor pork
1 (sixteen ounce) can diced tomatoes
1 (four.Five ounce) can mushrooms, tired
1 teaspoon dried oregano
2 cups shredded moderate Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/four cup grated Parmesan cheese

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H5M

Bring a huge pot of gently salted water to a boil. Add spaghetti, and prepare dinner for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a huge skillet over medium-excessive warmth, saute the onions, inexperienced peppers and ground red meat. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer exposed for 10 minutes.
Preheat oven to 350 ranges F (a hundred seventy five ranges C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the organized dish. Top with half of of the meat aggregate. Sprinkle with 1 cup of the moderate Cheddar cheese. Repeat. In a medium bowl, mix collectively cream of mushroom soup and water till easy; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it calmly, and make smooth-up simpler.

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