Casserole spaghetti exceptional

Yield: 6 servings

Measure Ingredient
7 ounces Dried vermicelli; uncooked
1 pounds Ground beef
¾ cup Tomato paste
1 can Stewed tomatoes; 16 oz. can
2 tablespoons Sugar
2 teaspoons Dried basil
2 teaspoons Dried oregano
1 teaspoon Salt
1 teaspoon Garlic powder
¼ teaspoon Pepper
½ cup Green olives; sliced
2 tablespoons Butter
8 ounces American cheese; shredded, 2

Recipe by: Sue Klapper Preparation Time: 0:20 Heat oven to 350. Cook vermicelli according to package directions. Rinse with hot water; drain. Return to pan; set aside. Meanwhile, in 10 inch skillet cook ground beef over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Stir in tomato paste, tomatoes, sugar, basil, oregano, salt, garlic powder and pepper. Continue cooking until mixture just comes to a boil (3 to 5 minutes). Add olives, onions and butter to cooked vermicelli in pan; toss to melt butter.

In 2 quart round casserole layer half of vermicelli mixture and half of meat mixture; repeat layers. Sprinkle with cheese. Bake for 20 to 30 minutes or until bubbly around edge. Source: Land o Lakes One Dish Meals. Submitted By BILL SPALDING On 04-26-95

Similar recipes