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Last night we had Baked Spaghetti for dinner.

Baked Spaghetti from Taste of Home Magazine
1 cup chopped onions
1cup chopped green pepper
1 tablespoon butter
1-28 oz can tomatoes with liquid cut up
1-4 oz can mushrooms
1-2 1/2 oz can sliced ripe olives
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ozs spaghetti,cooked and drained
2 cups  (8 ozs) shredded cheddar cheese
1-10 3/4 oz can Cream 0f Mushroom Soup
1/4 cup water
1/4 cup grated parmesan cheese

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-in.x9-inx2-in baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth. Pour over the casserole. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Makes 12 Servings.

The instructions say it makes 12 servings.  At our house we split this up into two 8×8 inch pans.  One pan makes enough for dinner and then have two lunch servings as left overs.  If you freeze the second one, it takes longer to cook than the 30-35 minutes listed, even when you defrost it before sticking it in the oven.

We also had a simple salad with Newman’s Own Italian Dressing.

This is one of those dishes that we’ll make over and over until someone yells “Uncle!”  It’s quick, kid friendly, easy, tasty and filling.  I have the recipe that I pulled from a magazine years ago and it’s been on our menu for years and years.