Creamy Spaghetti with Beef and Veggies

Name: Creamy Spaghetti with Beef and Veggies
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: Makes: 6 Servings
Cuisine: United States
Ingredients: 10¾-oz. can cream of mushroom soup; ½ cup water; 2 cups (8 oz.) shredded cheddar cheese; ¼ cup grated Parmesan cheese; 2¼-oz. can sliced ripe olives, drained; 2 tsp. dried oregano; 1 lb. ground beef, browned and drained; 12 oz. spaghetti, cooked and drained; 1 tbsp. butter; 1 cup chopped green peppers; 4-oz. can mushrooms, chopped and drained; 28-oz. can tomatoes with juice; 1 cup chopped onions

Preparation info

Makes:
6
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Dale Peterson Rapid City, SD

Ingredients

1 cup chopped onions
1 cup chopped green peppers
1 tbsp.<

Americas
United States
Rapid City
Pasta

Method

Sauté onions and green peppers in butter in skillet until tender. Add tomatoes, mushrooms, olives, oregano, and beef. Simmer for 10 minutes. Transfer to slow cooker.
Add spaghetti. Mix well.
Combine soup and water. Pour over casserole. Sprinkle with cheeses.
Cover. Cook on Low 4–6 hours.