>> Wednesday, September 22, 2010
This is another recipe I found on Full Bellies, Happy Kids. And oh. my. goodness. It was GOOD! Super good. I might need to get the cookbook she keeps referencing!
This is definitely not healthy food. But man alive, it is delish! It's totally worth the 5 hour workout you'll need after consumption to burn all those calories! ;-)
6 slices bacon
1 teaspoon minced garlic
1 cup chopped onion
1 cup chopped bell pepper
3 14.5-ounce cans diced tomatoes with liquid
1 2.25-ounce can sliced ripe black olives, drained
1–2 tablespoons dried oregano, according to taste
1 pound ground beef, browned and drained
12 ounces thin spaghetti, cooked and drained
2 cups grated cheddar cheese (5 ounces)
1 10-ounce can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Preheat oven to 350*. Grease a 9x13 baking dish.
In a large skillet, cook the bacon until slightly crisp, then chop into smaller pieces. Remove bacon from pan, then saute onion, garlic, and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and cooked ground beef. Simmer uncovered for 10 minutes.
Place half of prepared spaghetti in the prepared baking dish. Top spaghetti with half of the meat mixture, then sprinkle with 1 cup of cheese. Repeat layers.
Mix the canned soup and water until smooth, then pour evenly over the top of the spaghetti. Sprinkle the top with Parmesan.
Bake uncovered for 30 minutes, or until heated through.
Try not to eat it all in one sitting!