Traditional spaghetti ingredients paired with cream of mushroom soup and cottage cheese create this decadent delight.
1 lb 96/4 lean ground beef
1 cup chopped onion
1 cup chopped green pepper
1 cup fresh sliced mushrooms
1 T olive oil
1 can (28 oz) Italian-style diced tomatoes, drained
2 tsp oregano
1 medium bag spaghetti, cooked and drained
2 cups cottage cheese
2 cups shredded mozzarella cheese
1 can (10 oz) cream of mushroom soup
1/4 cup milk
1/4 cup grated Parmesan cheese
Preheat oven to 350° F. Brown ground beef in large skillet until internal temperature reaches 160° F on a meat thermometer. In a separate skillet, sauté onion, green pepper and mushrooms in oil. Add tomatoes and oregano. Add beef to vegetables and simmer for 5 minutes. Place half of spaghetti in greased 9-by-13-inch baking dish. Top with half of meat mixture. Then top with 1 cup cottage cheese and 1 cup mozzarella cheese. Repeat layering. Mix soup and 1/4 cup milk and pour over casserole. Top with Parmesan cheese. Bake, uncovered, for 30 minutes or until hot and bubbly.
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