Baked Spaghetti Casserole
1/2 bell pepper
2 cans diced tomatoes (roasted garlic, Italian herb)
2 cans (4 oz.) mushrooms
2 cans of Hunts ready tomato (one chunky garlic, one Italian Herb)
1 1/2 lbs. ground chuck
12 ounce spaghetti noodles (I use whole wheat)
8 ounce shredded cheddar & mozzarella combo
1 can cream of mushroom soup
1/4 cup of water
1/4 cup grated parmesan cheese
package or pepperoni
Saute onion and green pepper in butter. Add tomatoes, mushrooms and sauce. Add salt, pepper and Italian seasoning to taste. Simmer on low while browning hamburger meat. Drain hamburger meat and add to tomato mixture. Spray 9 x 13 pan with Pam. Cook spaghetti noodles according to directions. Layer mixture in pan: 1.) Half of spaghetti noodles, 2.) half of soup mixture, 3.) pepperoni, 4.) sprinkle cup of cheese and 5.) repeat layers.
Mix mushroom soup with water and pour over casserole. Sprinkle top with parmesan cheese. Bake uncovered for 30-35 minutes at 350 degrees.