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 possible to follow the history of written recipes far back into ancient history, in truth as far back as the Egyptians, and potentially, even further back. Having said that, in the main part, these early records were just primitive hieroglyphic instructions for preparing food.
In fact, the most ancient recipe in existence, according to experts are a few stone tablets in the Sumerian language 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 drinkers feel `wonderful`. Later on, there were two books from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that we all know today, but rather recipes for the types of food served to the upper classes of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new foods and spices led to an outbreak in recipe manuscripts, the majority of which are now in private collections. For the centuries that followed, the rich and powerful families of the West tried to offer the best banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes to allow everyone to enjoy them. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this site. |
We hope you enjoy this Baked Spaghetti (Taste Of Home) recipe.
