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Baked Spaghetti – So Good!

In the Kitchen with Diana

20 Jul

Baked Spaghetti

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!

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2 Comments

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Comments

  1. Jamie Vertrees says

    July 22, 2020 at 8:19 am

    I made this last night. It is very good!!!! This is a keeper! Thanks Diana.

    Reply
  2. Diana Gibbs says

    July 22, 2020 at 8:38 am

    Hi Jamie, I am so glad you made it…yes, yum for sure!!! Hugs, Di

    Reply

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