Spaghetti Casserole
Source of Recipe
Hometown Cooking
Recipe Introduction
My DH found this recipe while looking through my Hometown Cooking. He decided to make it. It is now his speciality and I am convinced I could not make it near as tasty as he does! :-)
The bacon is the ingredient that makes this SO wonderful!!
List of Ingredients
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.
Per serving: 675 cal., 31 g total fat (16 g. sat. fat), 100 mg chol., 1,007 mg. sodium, 61 g carbo., 3 g fiber, 35 g pro.
Dietary exchanges: 3.5 starch, 1.5 vegetable, 3 high-fat meat, 1.5 fat. Recipe
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.
Per serving: 675 cal., 31 g total fat (16 g. sat. fat), 100 mg chol., 1,007 mg. sodium, 61 g carbo., 3 g fiber, 35 g pro.
Dietary exchanges: 3.5 starch, 1.5 vegetable, 3 high-fat meat, 1.5 fat.
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