Easy Spaghetti Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Ground chuck,
1 large: Onion, chopped
1 large: Green pepper, chopped
1/2 lbs: Fresh mushrooms, sliced
2 centiliter: 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 lbs: Spaghetti, linguine, or fettucine
2 cup: 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
Source from luhu.jp
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
Source from luhu.jp