16 oz cooked Barilla spaghetti noodles
1 c chopped onions
1 c green peppers
1 Tbsp Imperial margarine
1 can(s) (28 oz) chopped tomatoes
1 tsp McCormick oregano
1 clove garlic (or 1/2 teaspoon garlic seasoning)
1 lb cooked ground beef (can substitute chicken or Italian sausage)
2 c Kraft mozzarella cheese
1 can(s) Campbell’s cream of mushroom soup (use cream of chicken if you use chopped chicken)
1/2 c water
1/2 c Kraft Parmesan cheese
Saute onion & green pepper in margarine in. Add tomatoes, oregano, garlic and beef. Simmer for 10 minutes. Stir occasionally to keep from sticking.
Place 1/2 cook spaghetti in bottom of 9 X 13 inch greased pan. Top with 1/2 of veg/meat mixture. Next top with 1 cup mozzarella cheese and repeat layers. Mix soup and water together and spread over casserole. Top with Parmesan cheese.
Bake uncovered on 350 degrees for 30 minutes.