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1 cup chopped onion
1 cup chopped green pepper
1 tbsp margarine
1
can tomatoes in liquid, blended in blender
1 can mushrooms, drained
2 tsp
dried oregano
1 pound ground bison, browned
12 ounces spaghetti, cooked
and drained
1 cups shredded cheddar cheese
1 can mushroom soup, undiluted
¼
cup water
¼ cup Parmesan cheese
In a large skillet, sauté
onion and pepper in margarine until tender. Add tomatoes, mushrooms and oregano.
Add meat and simmer for 10 minutes. Place half of the spaghetti in a greased 9x13
pan. Top with half of the meat mixture. Sprinkle with 1 cup of cheese. Repeat
layers once.
Mix mushroom soup with water. Pour over casserole. Sprinkle
with Parmesan cheese.
Bake, covered, at 350 degrees for 30 - 35 minutes,
until heated through.
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