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Saturday, September 22, 2012

Greek Spaghetti Recipes

Greek Spaghetti

1 lb of cooked spaghetti
1 whole chopped onion (I use a 1/2 bag of frozen onion)
1 whole green pepper chopped (we don't like green pepper so we skip this)
1/2 cup melted butter
16 oz  canned mushrooms
16 oz canned, sliced black olives
1  28 oz jar of spaghetti sauce (I use whatever flavor I have on hand)
8 to 16 oz of shredded cheese ( we use this much or more of cheese, either cheddar or Mexican)
1 can of cream of mushroom soup
1/4 cup water

Saute the onion and green pepper in butter. Add mushrooms, olives and spaghetti sauce.

Spread half of the spaghetti noodles in a well greased (or use pam) 9x13 pan.

Top with tomato mixture from above. Sprinkle 1/2 of the cheese. Repeat layers.  Then take 1 can of cream of mushroom soup and mix it in a bowl with 1/4 cup of water and pour over the entire casserole.

Bake at 350 for 20-30 minutes.

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