Greek Spaghetti

Name: Greek Spaghetti
Ingredients: 1/2 stick oleo; 2 cloves garlic, cut up; 1/2 tsp. rosemary leaves; 2 small onions; 2 lb. lean ground beef; 1/2 c. sherry or cooking wine; 1 (No. 303 size) can stewed tomatoes; 1 can water; 16 oz. spaghetti; 1 can cream of mushroom soup; 1 lb. Velveeta; 1 small can black olives (sliced or chopped)

12 ingredients

5 steps

Ingredients

1/2 stick oleo
2 cloves garlic, cut up
1/2 tsp. rosemary leaves
2 small onions
2 lb. lean ground beef
1/2 c. sherry or cooking wine
1 (No. 303 size) can stewed tomatoes
1 can water
16 oz. spaghetti
1 can cream of mushroom soup
1 lb. Velveeta
1 small can black olives (sliced or chopped)

Directions

1

Cook the garlic, rosemary leaves and onions in the oleo until onions are clear.
2

Brown the ground beef in a separate pan. Add to the first mixture. Add the sherry or cooking wine. Add the tomatoes and water.
3

Cook until thick, 2 hours slowly, uncovered. Cook the spaghetti.
4

Grease casserole dish and layer the spaghetti, sauce, mushroom soup, cheese, and olives.
5

Cook 20 minutes at 325°.