Baked Spaghetti

From: Smiley Roma

On Apr 22, 2009

E X C E L L E N T. The only change I made was that I used tomatoe puree because hubby doesn't like pieces of tomato and I used fresh mushrooms. If I could give this more stars, I would. Another great recipe, MizzNezz

From: Chef #745034

On Feb 19, 2009

Awesome. Will add garlic next time like one of the reviewers mentioned, but this is really, really good.

From: Southern Lady

On Aug 13, 2005

DON'T CHANGE A THING! An older and wiser cook advised me to try a recipe as written first, then alter to your preference the second time around. If you make exactly as directed, no ingredient is overpowering (bell pepper) and the parmesan's tartness brings it all home for a wonderfully flavored dish. You can cut down the time prep by using frozen chopped onion and pepper, but I don't recommend it - fresh is the best. If you use prepared sauce as suggested in other reviews, you've changed the recipe. Only alteration I may try next time is 2 cloves of garlic. Miss Nezz - this is a keeper and I will share with all my friends. Thanks!

From: LEEZAH4

On Jul 8, 2007

I was shocked this was so good! When I making the sauce it seemed kind of plain. I prepared this yesterday, we had plans to go to the movies and wanted something ready to put in the oven in case we were hungry. Well we weren't hungry so I baked this tonight. I let this stand 25 min. at room temp. before baking. AWESOME! The cream of mushroom soup is a fantastic addition-well of course the cheese didn't hurt! Served this with Sweet French Dressing on an iceberg lettuce wedge. P.S. one of our nephews showed up at suppertime and was yum-yumming all through dinner! (Aunt Lisa Rocks) Thanks MizzNezz!!