Spaghetti Casserole
Source of Recipe
Kellie (Imp)
Recipe Introduction
So many of the rounders have made this recipe and it gets rave reviews...
Spaghetti Casserole
This is the recipe that I submitted to the Walmart cookbook project last year and they chose to add it to the book. This is when they had the newspaper come interview the other girl and I and we also had the booksigning. This is where I was embarrassed with it all as well. Sorry, but that's just me, too much hoopla and I want to leave the room.
Anyway, this really is an excellant dish! Using the tomato soup instead of tomato sauce makes all the difference in the world! And you HAVE to use tha bacon, just isn't the same without it.
Hope you all try this bcause it really is a winner. My husband does a wonderful job with it and it is never the same twice as he likes to fiddle with the seasonings.
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 ( [8o] z.)
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.
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