2 (8 ounce) packages cream cheese
1/2 cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 (8 ounce) package shredded Cheddar cheese
1 (16 ounce) can crushed tomatoes with juice
1/2 cup olive oil
1 (8 ounce) package frozen mixed vegetables
2 tablespoons red wine vinegar
2 tablespoons beef bouillon granules
2 tablespoons minced onion
2 (3 ounce) cans tomato soup
4 ounces spaghetti sauce
Preheat oven to 350 degrees F (175 degrees C).
Place the ground beef in a shallow dish and stir in the cream cheese, Parmesan cheese, mozzarella cheese, onion, green pepper and Cheddar cheese. Mix together well. Mix in the canned tomato soup and crushed tomatoes with juice. Spread over the meat mixture and butter with hands. Beat well with wire whiskers. Transfer mixture to a 5 inch round bowl and turn to coat.
Heat olive oil in a large saucepan over½ way to medium heat. Mix the onions, tomato soup and spaghetti sauce, mix well. Continue to add powdered tomato and vegetable mixture throughout cooking for 1 minute or until heated through. Sprinkle over meat mixture.
Cover tightly with aluminum foil and bake for about 20 minutes. Serve warm or cold.