1 cup chopped onion
1 cup chopped green pepper
1 tbsp butter/margarine
1 can (28 oz.) tomatoes with
1 liquid -- cut up
1 can (4 oz.) mushroom stems and
1 pieces -- drained
1 can (2-1/4 oz.) ripe olives,
1 sliced and drained
2 tsp dried oregano
1 lb ground beef, browned and
1 drained (optional)
12 oz spaghetti, cooked & drained
2 cup (8 oz.) shredded cheddar
1 cheese
1 can (10-3/4 oz) condensed cream
1 mushroom soup -- undiluted
1/4 cup water
1/4 cup parmesan cheese, grated
Directions
"Every time that I make this cheesy dish, I get requests for the
recipe. It puts a different spin on spaghetti and is great for any
meal. The leftovers, if there are any, also freeze well for a quick
meal later on in the week." -- Ruth Koberma, Brecksville, Ohio
In a large skillet, saute onion and green pepper in butter until
tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef
if desired. Simmer, uncovered, for 10 minutes. Place half of the
spaghetti in a greased 13-inch x 9-inch x 2-inch baking dish. Top
with half of the vegetable mixture. Sprinkle with 1 cup of cheddar
cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle
with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35
minutes, or until heated throughout.
From "Taste of Home" magazine, Collector's Edition.
Typed for you by Iris Grayson
Recipe By :
From: Date:
Servings: 12 servings
Baked Spaghetti (Taste Of Home) Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Academics have proved the existence of recipes far back into ancient history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef informs us how the ancient Romans used many different spices and herbs, including some that we all recognise like bay, mint and asafoetida. Over the next few centuries, the upper classes competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. The introduction of television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Baked Spaghetti (Taste Of Home) recipe.
