A recipe for Easy Spaghetti Casserole. Follow the simple recipe instructions for Easy Spaghetti Casserole shared by other home cooking experts.
Ingredients
1 1/2 c. Ground chuck1 lg. Onion, chopped
1 lg. Green pepper, chopped
1/2 lb. Fresh mushrooms, sliced
2 cl Garlic, minced
1 can 35 oz. Italian peeled tomatos
-coarsely chopped and juice -reserved
1 can 12 oz. tomato sauce
1 Tsp. Basil
1 Tsp. Oregano
1 Bay leaf
3/4 Tsp. Salt
1/4 Tsp. Pepper
1 lb. Spaghetti,linguine, or
-fettucine
2 c. Shredded cheddar cheese
1 c. 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
