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    Pasta Spaghetti Casserole


    Source of Recipe


    Mimi's Archive

    List of Ingredients




    1 1/2 pounds ground beef
    1 green pepper, chopped
    1 large onion, chopped
    1/2 cup celery, chopped
    2 cloves garlic, minced
    1 can cream of mushroom soup
    1 can chopped tomatoes
    1 can rotel tomatoes
    2 tablespoons chili powder
    1 teaspoon cumin
    1/2 teaspoon salt
    1/4 teaspoon pepper
    8 ounces broken cooked spaghetti
    4 ounces grated cheddar cheese
    6 ounces sliced green olives
    8 ounces grated cheddar cheese

    Recipe



    Combine first five ingredients in Dutch oven and cook until meat is crumbled and done. Drain. Return. Stir into meat mixture the soup, tomatoes, Ro-tel, chili powder, cumin, and salt & pepper. Bring mixture to a boil,cover, reduce heat, and simmer one hour. Add the cooked spaghetti, 4 ounces of grated cheddar and olives. Combine well and pour into a greased 9 x 13 glass casserole. Bake covered at 325ºF for 30 minutes or so. Top with the 8 ounces of cheddar and bake uncovered another 10 minutes.

 

 

 

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