Since we are staying home, we have not eaten out or done take out since March 6, I have been doing a lot of baking and cooking. It has been fun trying new and old recipes, finding ones that are keepers and ones that went right in the bin.
Some I had not made for quite a while and my sister Jacqui's Baked Spaghetti is one. It is so delicious.
Jacqui's Baked Spaghetti
1 cup chopped white onion
1 cup chopped green pepper (I did some of red and green)
1 tbsp. butter or margarine
1 28oz. can diced tomatoes with liquid
1 4oz. can mushroom stems & pieces, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained (optional – I usually buy not a lot of fat ground beef so I don't have a lot of grease)
12 oz. spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 10 3/4oz. can cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated parmesan cheese
Brown your ground beef and set aside, and cook your spaghetti and set aside. In a large skillet, saute onion and green pepper in butter until tender. (I use the same skillet that I cooked the ground beef in). Add tomatoes, mushrooms and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2 inch baking dish. Top with half of the vegetable/beef mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30 – 35 minutes or till heated through. Yield: 12 servings.
Let me know if you try it!
Have an awesome Monday and thanks for stopping in.