Creamy Crock Pot Spaghetti
1 C. chopped onion
1 C. chopped green peppers
1 T. butter
28 oz. can of tomatoes w/the juice
4 oz. black olives, chopped and drained
4 oz. can mushrooms, chopped and drained
2 tsp. oregano
1lb. ground beef, cooked and drained
1 can mushroom soup
1/2 C. water
12 oz. spaghetti, cooked and drained
2 C. shredded cheddar cheese
1/4 C. greated parmesean cheese
1) Saute onions and peppers in butter until tender. Add tomatoes, mushrooms, olives, oregano, and beef. Simmer for 10 minutes. Transfer to crock pot.
2) Add spaghetti, mixing well.
3) Combine soup and water. Pour over mixture. Sprinkle with cheeses.
4) Cover and cook on LOW 4-6 hours.
For more Slow Cooker Thursday ideas, go to Diary of a SAHM.