Easy spaghetti casserole

8 servings

Ingredients

Quantity Ingredient
1½ cup Ground chuck
1 large Onion, chopped
1 large Green pepper, chopped
½ pounds Fresh mushrooms, sliced
2 cloves Garlic, minced
1 can 35 oz Italian peeled tomatos coarsely chopped and juice reserved
1 can 12 oz tomato sauce
1 teaspoon Basil
1 teaspoon Oregano
1 Bay leaf
¾ teaspoon Salt
¼ teaspoon Pepper
1 pounds Spaghetti,linguine, or fettucine
2 cups Shredded cheddar cheese
1 cup Bread crumbs

Directions

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

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