Easy spaghetti casserole
Yield: 8 servings
Ingredients:
- 1 1/2 c Ground chuck 1 ts Basil
- 1 lg Onion chopped 1 ts Oregano
- 1 lg Green pepper chopped 1 Bay leaf
- 1/2 lb Fresh mushrooms sliced 3/4 ts Salt
- 2 cl Garlic minced 1/4 ts Pepper
- 1 cn 35 oz Italian peeled tomatos 1 lb Spaghetti
Instructions:
linguine or -coarsely chopped and juice -fettucine -reserved 2 c Shredded cheddar cheese 1 cn 12 oz tomato sauce 1 c Bread crumbs 1. In a 5-6 qt. dutch oven cook the ground chuck onion peppers mushrooms and garlic over medium-high heat stirring often to break up lumps of meat until beef loses its pink color (about 8 min.) 2. Add tomatoes with their juice tomato sauce basil oregano bay leaf and salt and pepper. Bring to a boil reduce heat to medium-low and simmer stirring often until slightly thickened about 20 min. 3. Meanwhile in a large pot of lightly salted water cook spaghetti until just tender about 9 minutes. Drain well. 4. Preheat oven to 350F. Add spaghetti and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top. 5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving. NOTE: If you like black olives you can add 1 small can of sliced olives in step 4 to the sauce. Source: Linda Fields' homemade goodies Typed for you by: Linda Fields Cyberealm BBS Watertown NY 1993 315-786-1120
