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
It is quite possible to prove the history of transcribed cooking instructions way back into the far past, certainly as far into history as the early Egyptians, and maybe further still. Having said that, in the main part, these old records were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, we find two books published in the 1300s ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is served today, but rather accounts of the types of meals eaten by the rich and powerful of the period. During the succeeding few centuries, the powerful and wealthy houses strove to lay on the most extravagent banquests, and because of this cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books are starting to become popular as a result of higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Baked Spaghetti (Taste Of Home) recipe.
