Hope y’all had a nice weekend. I spent Saturday helping my daughter and her husband pick out major appliances for their new home. The builder is wrapping up the interior paint in their new house and move in day is in two weeks. Taking advantage of the $8,000 government tax credit. You bet’cha!
Aside from the daughter’s new home construction, the son is mending nicely. He has started driving again (just a little bit) and the broken collar bone isn’t causing so much pain that it requires any medication. Yippee! As for me, the new work schedule is taking some getting use to because I have to get up at 4:45 AM to start my day and get to work in rural NW Arkansas by 7:00 AM. The drive takes 45 minutes on a good ‘no tractors on the road’ day. Bummer!
So – let’s get back to some of the family recipes. This recipe is a great alternative to traditional spaghetti. I really like it because of the portability for occasions such as church potluck, a dinner get-together, and serving a lot of folks at one time.
1 cup chopped green onion
1 lb. ground beef, browned & drained
1 cup chopped green pepper
12 oz. spaghetti, cooked & drained
1 Tbsp. butter
2 cups shredded cheddar cheese
1 can (28 oz.) diced tomatoes (I use part Rotel tomatoes)
1 can cream of mushroom soup
¼ cup water
1 can (4 oz.) mushroom pieces
¼ cup grated Parmesan cheese
1 can (2 ¼ oz.) sliced black olives, drained
2 tsp. oregano
In a large skillet sauté onion and pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13 x 9 inch baking dish. Top with half of the vegetable beef mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth and pour over all. Sprinkle with Parmesan cheese. Bake at 350 degrees F. for 30 to 35 minutes.
Y’all Enjoy! 🙂