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Saturday, June 17, 2006

Texas Spaghetti

1 1/2 pounds ground beef
2 cans tomato soup
1/2 cup water
1 can cream of mushroom soup
Chopped green bell pepper
Chopped onion
1 teaspoon thyme
1 teaspoon oregano
Salt and pepper to taste
1/2 cup sliced stuffed green olives (optional)
1 (10 ounce) package 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 and water and mushroom soup. Season with salt and pepper, thyme and oregano. Simmer.

Put half of mixture into a 9 x 13-inch casserole and sprinkle half of mozzarella cheese on top. Add remaining mixture. Sprinkle remaining mozzarella and Parmesan cheeses on top. Bake uncovered in 350 degree F oven for 45 minutes or until bubbly.