Recipe - Greek Spaghetti

Recipe - Greek Spaghetti

This recipe has been adapted from a recipe we received from a cafeteria where hubby once worked.

The original recipe was written down quickly and makes a much larger serving size so I have scaled it down to make about 2 loaf pans.

Ingredients:
1 tbsp butter or margarine or oil

1 green pepper, chopped

1 onion, chopped

1 10oz/284ml can mushrooms, chopped

1 28oz/796ml can diced tomatoes

1 pkg (375g) spagettini or spaghetti pasta, cooked

1 cup of cheddar cheese, grated (we prefer Old)

2 cups of mozzarella cheese, grated

1 envelope onion soup mix

1 375ml jar of olives, chopped

1 10 oz/284 ml can mushroom soup

Spray 2 (or maybe 3) loaf pans with non-stick spray.

Cook pasta.

Saute onions and mushrooms.

Add peppers and olives and continue to saute.

Add tomatoes and simmer 10 minutes or until heated through.

Spread a layer of pasta in the pan.

Top with sauce, cheddar and mozzarella.

Repeat with another layer of pasta, sauce and cheeses.

Spread mushroom soup on top.

Sprinkle onion soup mix on top.

It should look something like this:

Bake in 350 degree oven for 30-60 minutes or until bubbling and thoroughly heated.

Let stand 10 minutes before serving.

Can be frozen.

Leftovers (if there are any!) can be frozen too.

Did you notice?

No meat.  

A meatless dish that doesn't taste like it's vegetarian!