Tomatoey sauce with a creamy mushroom topping layer, meatless and hamburger options
serves 100; 5 13×18 half pans or 9-10 9×13 casserole pans
preheat oven to 350°
8 cups chopped onion
8 cups chopped green pepper
1/2 cup butter
16 pounds (about 9 quarts) canned, diced tomato with liquid
2 tablespoons Lawry’s seasoning
1/4 cup garlic powder
32 ounces mushrooms, canned drained
18 ounces black olives, sliced, canned drained
5 tablespoons dried oregano
6 pounds spaghetti, cooked & drained
4 pounds shredded cheddar cheese
86 ounces cream of mushroom soup, undiluted
2 cups water
1-1/4 pound (5 cups) grated parmesan cheese
OPTIONAL:
25 pounds beef or veggie hamburger or Italian sausage mixed with garlic and Italian seasoning to taste, cooked and drained. Makes about 40 cups cooked meat.
Heat oven to 350.
Saute onion & green pepper in butter until tender. Add tomatoes, mushrooms, olives , oregano, Lawry’s & garlic powder. Stir in cooked meat if used. Simmer uncovered for 10 minutes. Spray bottom of 5 pans with cooking spray. Place 1/2 of the spaghetti in pans. Top with 1/2 of sauce mixture. Sprinkle with 1/2 of the cheddar cheese. Repeat for a second layer. You will use about 3-1/2 cups of meatless sauce or 5 cups meat sauce per layer per pan. Heat soup & water together until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered for 30 / 35 minutes. Let stand 10 minutes before serving.