Easy spaghetti casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Ground chuck |
| 1 | large | Onion, chopped |
| 1 | large | Green pepper, chopped |
| ½ | pounds | Fresh mushrooms, sliced |
| 2 | cloves | Garlic, minced |
| 1 | can | 35 oz Italian peeled tomatos coarsely chopped and juice reserved |
| 1 | can | 12 oz tomato sauce |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 1 | Bay leaf | |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Spaghetti,linguine, or fettucine |
| 2 | cups | Shredded cheddar cheese |
| 1 | cup | Bread crumbs |
Directions
1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.) 2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.
3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.
4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top.
5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.
NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.
Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120