March 2007

Gas Up the Stove

Greek Spaghetti Casserole

 

1 box (16 oz) thin spaghetti

1 can (4 oz) mushroom stem and pieces

1 medium onion, chopped

1 medium green bell pepper, chopped

½ cup melted butter or margarine

1 can (4 oz) black olives, drained and chopped

1 can (28 oz) tomatoes, drained and diced

8 oz sharp cheddar cheese, shredded

2 cans cream of mushroom soup, undiluted

½ cup water

Cook spaghetti, drain and set aside. Saute the onion and green pepper in butter until tender. Stir in mushrooms, olives and tomatoes. Simmer 10 minutes. Spread ½ of spaghetti in greased 13x9 pan. Top with haif of the sautéed mixture and half of the cheese. Repeat the layers. Combine the soup and water and mix well. Spread over casserole and cover. Bake at 350 degrees for 30 minutes. Serves 12.

-Submitted by Verla Bennett, Covington, who will receive a $25 credit on her Walton EMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

 

 

Email recipes, subject: Recipe.

 

Mail recipes to Walton EMC Natural Gas, Attn: Recipe, P.O. Box 260, Monroe, GA, 30655.

 

*Please include your Walton EMC Natural Gas account number.

 

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