This recipe came from my mother-in-law, which she posted in a church cookbook. Do you own a Southern church ladies' cookbook? I think maybe I own 30 by now. If you don't have one, go get yourself one immediately. They contain some of the finest Southern cooking around.
I've just put together a progressive photo montage of the recipe. See how better it looks with each photo?
Baked Spaghetti Casserole
2 onions, chopped
1 med green bell pepper, chopped
2 1/2 lbs. of ground beef
2 cans tomato soup
1 jar stuffed olives
1 lb. extra sharp cheddar cheese, grated
2 Tbsp. Worcestershire sauce
salt and pepper to taste
1 lb. thin spaghetti, cooked
2 cans cream of mushroom soup
Brown the onions and pepper in olive oil in a medium-hot, large non-stick skillet. Add ground beef, salt, and pepper and cook until meat is browned. Drain. Add tomato soup, 2 soup cans of water, and olive juice to the skillet. (If you enjoy olives, you can slice them and add to the sauce at this point. My family is totally adverse to olives, but adding the juice is a necessity for great flavor). Simmer until the mixture thickens, about 30-35 minutes. In the meantime, cook the spaghetti according to package directions and drain. Put it in the bottom of two greased 13x9 inch casserole dishes (or one larger casserole dish). Preheat the oven to 350 degrees.
Next, turn off the heat under the skillet and add the Worcestershire sauce and cheese. Stir until it melts. Divide the meat sauce evenly between the two casserole dishes, layering it over the spaghetti. Top each casserole with a can of cream of mushroom soup. (Hint: Stir the soup in the can until it is easily spreadable over the meat sauce). Bake at 350 degrees for 45 minutes.
Baked spaghetti casserole is great for the holidays when you have a big crowd coming to your house to eat.