Marian's Spaghetti Casserole

• 1 lb spaghetti, very thin or angel hair
• 1 lb lean ground beef or 1 lb ground turkey or 1 lb soy crumbles
• 1 tablespoon oil
• 1 green peppers or 1 red peppers or 1 orange bell pepper, chopped
• 2 large onions, chopped
• 8 ounces mushrooms, sliced
• 3 garlic cloves, pressed or minced
• 2 (28 ounce) cans whole tomatoes
• 10 ounces sharp cheddar cheese, sliced

1. Prepare spaghetti according to package directions, then rinse under cold water.
2. In large skillet, brown meat (if using meat replacement you can add it later).
3. Add pepper, onions, mushrooms, and garlic to skillet.
4. Saute until onions are transparent.
5. Slice tomatoes and add them to skillet.
6. Don't be tempted to use canned diced tomatoes; they just don't stand up as well to baking and leftovers in this recipe.
7. Reserve the liquid.
8. Spray large casserole dish with oil spray.
9. Place one-third of spaghetti in bottom of dish.
10. Top with one-third of meat-veggie mixture and one-third of sharp cheese.
11. Repeat layers twice.
12. Pour reserved canned-tomatoes liquid over last layer.
13. Bake in 350 F oven until bubbly, usually about an hour, but longer if you've assembled the casserole and refrigerated it before baking.

hair, lean ground beef, oil, green peppers, onions, mushrooms, garlic, tomatoes, cheddar cheese

Taken from www.food.com/recipe/marians-spaghetti-casserole-310296 (may not work)