Spaghetti Casserole

Name: Spaghetti Casserole
Ingredients: 1 lb. ground round steak; 1 medium onion, minced; 1 small green pepper, chopped; 3 stalks celery, chopped; 2 Tbsp. margarine; 1 (10 3/4 oz.) can tomato soup; 2 (3 or 4 oz.) cans mushrooms (stems and pieces); salt and pepper to taste; 1 (8 oz.) pkg. spaghetti, broken in half and cooked; 1/2 lb. shredded sharp Cheddar cheese; 1 (10 1/2 oz.) can mushroom soup; 1/4 c. sliced green stuffed olives (optional)

12 ingredients

4 steps

Ingredients

1 lb. ground round steak
1 medium onion, minced
1 small green pepper, chopped
3 stalks celery, chopped
2 Tbsp. margarine
1 (10 3/4 oz.) can tomato soup
2 (3 or 4 oz.) cans mushrooms (stems and pieces)
salt and pepper to taste
1 (8 oz.) pkg. spaghetti, broken in half and cooked
1/2 lb. shredded sharp Cheddar cheese
1 (10 1/2 oz.) can mushroom soup
1/4 c. sliced green stuffed olives (optional)

Directions

1

Cook ground steak, onion, pepper and celery in margarine until meat turns gray. Add tomato soup, mushrooms, salt and pepper. Simmer until heated.
2

Put a small amount of sauce in bottom of 2 1/2-quart casserole. Alternate layers of cooked spaghetti, meat sauce and shredded cheese, making 2 layers.
3

Top with mushroom soup.
4

Cover and bake at 325° for 45 minutes or until bubbly. Place sliced olives on top after baking.