Baked Spaghetti Casserole

1. 1

   Cook spaghetti in water enough to limber it, breaking the lengths into 1/4 size length.

2. 2

   When limber, drain.

3. 3

   Add tomato soup in same pot and mix well.

4. 4

   Chop onions, pepper, celery, olives and, if needed, the pimentos, into small pieces, keeping one oversize piece of celery separate.

* Per serving · 4 servings · Values may vary.

No additional tips available.