Why recepie famous for?
This quick casserole makes great use of convenience products like canned spaghetti and jarred mushrooms
Ingredients
1-1/2 pounds ground beef1 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic
3 cans (14-3/4 ounces each) spaghetti in tomato sauce with cheese
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
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Instructions
In a large skillet, cook the beef, green pepper, onion, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti, mushrooms and olives.
Transfer to two greased 8-in. square baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
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