Spaghetti casserole
Source of Recipe
Aunt Saunny
3 lbs. ground chuck or round
2 green peppers, chopped
2 large onions, chopped
1/3 cup worcestershire
1 (28 oz.) can tomatoes, chopped
1 1/2 (15 oz.) cans tomato sauce
1 1/2 (15 oz.) cans water
2 (8 oz.) cans mushroom pieces
1 lb. spaghetti noodles
2 (10 oz.) cans cream of mushroom soup
1 large jar spaghetti suace (like Presto or Ragu)
2 tsp. chili powder
8 cloves crushed garlic
1 1/2 tsp. oregano
2 tsp. salt
1 tsp. pepper
1 lb. grated sharp cheddar cheese
Brown beef. Add onions and peppers and cook until tender. Drain.
Combine all other ingredients (except noodles and cheese) and simmer
at least 30 minutes. Cook noodles until just tender. Drain and add to
beef mixture. Put in 2 9x13 pans and sprinkle with cheese. Cover with
foil and store in refrigerator or freezer. Thaw if frozen. Bake for
45 minutes at 350 degrees. Serves 20.
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