Boomin’ Baked “Sghetti” With Bold And Bountiful Flavors


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.


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