When it came to family dinners in our home, Spaghetti was at the top of the list with our children. Now that our children are all grown, my husband and I enjoy a more grown-up version of this favorite American dish.

I do not recommend freezing any left-overs, however, it will keep for up to 3 days in your refrigerator.

The following recipe will yield 6 servings.

Baked Spaghetti Dinner Recipe

1 cup onion, finely chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 ounces) can tomatoes with liquid, chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1 lb. lean ground beef, browned and drained
12 ounces spaghetti noodles, cooked and drained
2 cups Cheddar cheese, shredded
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/4 cup tap water
1/4 cup Parmesan cheese, grated

In a large frying pan, saute the onion and green pepper in butter until fork tender. Stir in the chopped tomatoes, mushrooms, oregano and basil. Simmer for 2-3 minutes and then stir in the cooked ground beef. Continue to simmer over medium heat, uncovered for approximately 8-10 minutes.

Place half of the cooked spaghetti noodles in a lightly greased 9 x 13″ baking dish. Pour half of the vegetable mixture on top of the pasta and then sprinkle with one cup of Cheddar cheese. Repeat the layers. Pour the soup into a small bowl and mix in 1/4 cup of warm tap water until they are combined. Pour the soup mixture over the casserole. Sprinkle the top with grated Parmesan cheese.

Bake in a preheated 350 degree oven for 30 minutes or until it’s heated through.