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Baked Spaghetti Casserole




Source of Recipe


L. Topeka


List of Ingredients




1-1/2 lbs lean hamburger
1 small onion, finely chopped
1/8 tsp garlic powder
1-28 oz can tomato sauce
1-15 oz can Rotel (diced tomatoes with jalapeno peppers)
1 can cream of mushroom soup
2 TBSP sugar
1/2 tsp oregano
1/2 tsp salt
1 tsp. basil
10 oz spaghetti, broken in half
8 oz mozzarella cheese
½ cup parmesan cheese
sliced black olives


Recipe



Cook hamburger, onion and garlic powder. Drain fat. Add tomato sauce, Rotel, mushroom soup, sugar, oregano, salt and basil. (Pick whatever “heat” level of the Rotel that your family can tolerate. I prefer to use “medium”). Simmer for 30 minutes. Cook spaghetti until al dente and drain. Add to simmering sauce. Layer in 9 x 13 pan (like lasagna) starting with meat and spaghetti sauce. Spread on the package of mozzarella cheese. Then add the remaining meat and spaghetti sauce. Finish with the parmesan cheese on top. Garnish with black olives.

Bake @ 375 for 30 minutes.