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Spaghetti Casserole




Source of Recipe


Kellie or Imp
Spaghetti Casserole

8 oz. dried spaghetti
1/2 lb. ground beef
1/2 cup chopped onion
1 can sliced mushrooms
1 14 1/2 oz. can diced tomatoes
1 10 3/4 oz. can condensed tomato soup
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 cups shredded cheddar cheese (8oz.)
4 slices bacon, crisp-cooked, drained, and crumbled.


Cook spaghetti according to package directions; drain and set aside.

In a large skillet, cook and stir ground beef, onion, and mushrooms until beef is brown; drain off fat. Stir in undrained tomatoes, tomato soup, black pepper and garlic powder. Bring just to boiling. Add 1 1/2 cups of the shredded cheese, stirring until melted.

Grease a 2-quart casserole; set aside. Add spaghetti and bacon to tomato mixture, tossing to combine. Transfer mixture to prepared casserole. Cover; bake in a 350 degree oven for 40 minutes or until bubbly and heated through. Uncover; sprinkle with remaining shredded cheese. Let stand for 5 to 10 minutes or until cheese is melted. Makes 4 to 6 servings.