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Spaghetti Casserole




Source of Recipe


Ginger~(cl-ncginger) 12/1999


List of Ingredients




1 1/2 Pounds Ground Chuck
1 Green Bell Pepper, Chopped
1 Onion, Chopped
1/2 Cup Chopped Celery
2 Cloves Garlic, Crushed
10 3/4 Oz Can Condensed Cream Of Mushroom Soup, Undiluted
3/4 Cup Water
16 Oz Can Tomatoes, Undrained & Chopped
2 Tablespoons Chili Powder
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
8 Oz Pkg Spaghetti, Uncooked
2 Ounces Cheddar Cheese, Cut Into 1/2” Cubes
5 Oz Jar Pimiento-Stuffed Olives, Drained
3/4 Cup Shredded Cheddar Cheese



Recipe



Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return mixture to Dutch oven. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Cook spaghetti according to package directions; drain. Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Cover and bake at 325 degrees for 20 minutes or until thoroughly heated. Sprinkle with 3/4 cup shredded cheese, and bake, uncovered, 10 additional minutes.

NOTE: Spaghetti Casserole may be prepared ahead, omitting shredded cheese. Cover and chill 8 hours. Remove from refrigerator; let stand at room temperature 30 minutes. Cover and bake at 325 degrees for 45 minutes, or until thoroughly heated. Uncover and sprinkle with shredded cheese; bake 10 additional minutes. Or Freeze omitting cheese as above. Let stand 3 hours, add cheese and bake as directed.