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Texas Spaghetti
1-1/2 lbs. ground beef
2 cans tomato soup
1/2 cup water
1 can cream of mushroom soup
1 chopped green bell pepper
1 chopped onion
1 tsp. thyme
1 tsp. oregano
Salt and pepper to taste
1/2 cup sliced stuffed green olives (optional)
1 (10-oz.) pkg. wide curly noodles, cooked
Grated Parmesan cheese
8 ounces shredded Mozzarella cheese
Brown meat and onion and drain any fat off; add green peppers, olives, cooked noodles, tomato soup, water and cream of mushroom soup. Season with salt and pepper, thyme and oregano. Simmer.
Pour half of the mixture into a 9x13-inch casserole dish and sprinkle with half of the Mozzarells cheese on top. Add remaining mixture. Sprinkle with the remaining Mozzarella and Parmesan cheeses on top. Bake uncovered at 350 for 45 minutes or until bubbly.
1-1/2 lbs. ground beef
2 cans tomato soup
1/2 cup water
1 can cream of mushroom soup
1 chopped green bell pepper
1 chopped onion
1 tsp. thyme
1 tsp. oregano
Salt and pepper to taste
1/2 cup sliced stuffed green olives (optional)
1 (10-oz.) pkg. wide curly noodles, cooked
Grated Parmesan cheese
8 ounces shredded Mozzarella cheese
Brown meat and onion and drain any fat off; add green peppers, olives, cooked noodles, tomato soup, water and cream of mushroom soup. Season with salt and pepper, thyme and oregano. Simmer.
Pour half of the mixture into a 9x13-inch casserole dish and sprinkle with half of the Mozzarells cheese on top. Add remaining mixture. Sprinkle with the remaining Mozzarella and Parmesan cheeses on top. Bake uncovered at 350 for 45 minutes or until bubbly.