Follow these steps for perfect results
Spaghetti
cooked and drained
Whole Tomatoes
cut up
Sharp Cheddar Cheese
shredded
Cream of Mushroom Soup
rinsed
Milk
used to rinse soup can
Onions
chopped
Mushrooms
optional
Stuffed Green Olives
cut up
Salt
to taste
Pepper
to taste
Cook spaghetti and drain.
Chop onions.
Slice mushrooms (optional).
Sauté onions and mushrooms in butter until softened.
Cut up whole tomatoes.
Shred Cheddar cheese.
Rinse cream of mushroom soup with milk.
Cut up stuffed green olives.
In a large bowl, mix cooked spaghetti, cut tomatoes, shredded Cheddar cheese, rinsed cream of mushroom soup, sautéed onions and mushrooms, and cut olives.
Add salt and pepper to taste.
Pour the mixture into a greased 9 x 13-inch casserole dish.
Bake at 350°F (175°C) for 45 to 60 minutes, or until bubbly and cheese is melted and lightly browned.
Expert advice for the best results
Add a layer of breadcrumbs on top for extra crispiness.
Use different types of cheese for a more complex flavor.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with a sprinkle of Parmesan cheese or fresh parsley.
Serve with a side salad.
Serve with garlic bread.
Pairs well with tomato-based dishes.
Compliments the savory flavors.
Discover the story behind this recipe
Comfort food, family gatherings
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