SPAGHETTI CASSEROLE
Source of Recipe
Kathy Price aka Imp or aka Kellie
Recipe Introduction
This was in the 2004 WalMart Family Cookbook
List of Ingredients
8 ounces spaghetti, broken in pieces or other pasta
8 ounces ground beef
1/2 cup chopped onion
1 can (14 1/2 ounces) Diced tomatoes, undrained
1 can (10 1/2 ounces) condensed tomato soup
1 can (4 ounces) mushroom stems and pieced, drained
1/2 teaspoon minced garlic
1/2 teaspoon ground black pepper
2 cups shredded chedder cheese, divided
6 slices bacon, crisp-cooked, drained and crumbled
Preheat oven to 350 degrees. Grease 2 quart casserole; set aside. Cook spaghetti or past according to package directions. Drain and set aside.
In a large skillet cook ground beef and onion over medium heat until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, tomato soup, mushroom pieces, minced garlic, and pepper. Bring to a boil: reduce heat. Simmer uncovered, for 5 minutes. Add 1 1/2 cups of the cheese, stirring until cheese melts. Add spaghetti and bacon; toss to mix. Spoon mixture into prepared casserole.
Bake, covered for 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through and cheese is melted.
Serves 4 to 6Recipe
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