Baked Spaghetti (Cheesy & Spicy)

Ingredients

• 1 tablespoon butter 
• 14.5 ounce canned tomatoes diced canned
• 12 ounces spaghetti cooked drained
• 21.5 ounce cream of mushroom soup canned
• 1.5 tablespoons basil dried
• 8 ounces mushrooms fresh sliced
• 8 ounces mushrooms fresh sliced
• 4  garlic clove minced
• 0.5 cup bell pepper green chopped
• 0.1 teaspoon pepper fresh
• 1 lb ground beef lean (browned)
• 4 ounce olives ripe drained sliced canned
• 1 cup onion 
• 1.5 tablespoons oregano dried
• 10 servings paprika 
• 1 cup parmesan shredded
• 0.5 cup bell pepper sweet red chopped
• 20 ounce canned tomatoes diced canned (If you like it spicer, use 3 cans of Rotel and leave out the tomatoes. That is what I did when)
• 1 teaspoon salt 
• 2 cups cheddar cheese shredded
• 2 cups mexican blend cheese shredded (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
• 0.5 cup water 

Equipment

• oven

Directions

1. Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
2. Add tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper and simmer for 10-15 minutes.
3. Place 1/2 of the spaghetti in a greased 13x9x3 inch dish.Top with half the meat sauce mixture.
4. Sprinkle with 2 cups of Fiesta Blend Cheese.Repeat layers.After second layer of cheddar cheese, sprinkle all the parmesan cheese on top.
5. Mix soup with water and pour over casserole. I used my finger to spread evenly so not to disturbe the cheese.
6. Sprinkle with paprika to garnish.
7. Bake uncovered at 350 degrees for 35-40 minutes or until heated through.NOTE: I believe because of all the cheese in this recipe, there is extra liquid/water after the spaghetti is cut and allowed to sit. Don't worry about it. When the remaining dish is stored, just drain off extra liquid. It does not affect the taste of the recipe.