Yield: 8 Servings
|1 medium||Onion; chopped, 1/2 cup|
|4 tablespoons||Butter or margarine; ( 1/2 stick)|
|2 cans||Condensed tomato soup|
|2 cans||Tomatoes; (19 oz. each)|
|2 \N||Mushroom; (3-4oz.cans) stems and pieces|
|1 cup||Sliced ripe olives|
|¾ teaspoon||Leaf basil; crumbled|
|¾ teaspoon||Leaf oregano; crumbed|
|4 cups||Cooked roast beef strips|
|\N \N||Hot cooked spaghetti; ( one pound total)|
Suate onion in butter or margarine, until soft in a large saucepan. Stir in tomato soup, tomatoes, mushrooms, olives, salt, pepper, basil and oregano.
Simmer, covered for 10 minutes; add beef; simmer 20 minutes longer. Cool quickly and freeze in portions suitable for your family use. When ready to serve, reheat in heavy saucepan over Low heat, stirring occasionally, for 30 minutes or until bubbly-hot.
Note Cook spaghetti n boiling salted water following label directions.
Recipe by: Family Circle Magazine, Sept.'71, Freeze With Ease Posted to MC-Recipe Digest V1 #1013 by Roberta Banghart <bobbi744@...> on Jan 15, 1998