Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | ounces | spaghetti, whole-wheat, | 1 | cup, chopped | green pepper chopped | 2 | cans (2 oz) | black olives, sliced, drained | 2 | pounds | browned lean ground beef | 4 | cans (28 fl oz) | tomatoes canned, diced | 2 | cups, shredded | low fat shredded cheddar cheese | 24 | ounces | Cream of Mushroom Soup, 98% Fat Free | 1 | can | mushrooms 16 oz Can | 4 | cups | prego spaghetti sauce | 2 | tablespoons | oregano | 2 | tablespoons | garlic powder | 1 | medium (2-1/2" dia) | Onion, chopped |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 375. Brown hamburger with peppers and onions, rinse and drain. Boil noodles as directed on package. Simmer the rest of the ingredients together except the cheese and soup. Mix half a can of water with the soup. On bottom of 9x13 layer the sauce, the noodles, some of the cheddar cheese, twice. On top layer add the cream of mushroom soup. Bake for 45 minutes. |
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