1 1⁄2 Teaspoon (For A Zestier Casserole, Increase This To 1 Tablespoon Dried Italian Seasoning)
8 Ounce (1 Can)
Grated parmesan cheese
1 Cup (16 tbs)
Cooking oil spray
Cook ½ of a 16-oz. package thin spaghetti according to package directions. Drain. Meanwhile, cook 1 pound ground beef, 1 large chopped green pepper, and 1 large chopped onion in a large, deep skillet or Dutch oven over medium-high heat, stirring constantly, until beef is brown and crumbly and the green peppers and onions are softened. Add a 10 ¾-oz. can tomato soup, 2 cups shredded Cheddar cheese, 2/3 cup water, ½ can chopped ripe olives, ½ teaspoon salt, and 1 ½ teaspoons to 1 tablespoon of dried Italian seasoning. Optionally, you may add an 8-oz. can of tomato sauce for a zestier flavor. Stir in cooked spaghetti. Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil. Top with 1 cup grated Parmesan cheese, if desired. Cover with aluminum foil, and bake at 350 degrees for about 50 minutes. Remove foil, and bake for an additional 5 minutes. This is a delicious casserole, but it is mild, and you might want to spice it up a bit. Serve it with a nice green salad, and some heated Italian bread, along with light olive oil for dipping the bread. It's a great meal! It makes a lot, but the leftovers the next day taste even better than the original! Enjoy!!! --Betty
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When in need of a fresh, fabulous, fuss-free and easy to clean up dinner time treat, a bowl of spaghetti casserole will perfectly fit the bill. As good as lasagna, this unbelievably simple and sumptuous casserole is a little zestier than its Italian counterpart. Try this for a heart-warming dinner treat and enjoy bon appétit!